Ingredient substitute

What can you use instead of chicken breast?

Turkey breast, Pork tenderloin and Tofu (extra-firm, pressed) are the easiest swaps. Below: 5 options with the right amount to use, what changes in the dish and which diets they suit.

The quick answer

Turkey breast. Use the same amount. Leaner, milder.

Adjust: Cook to 165°F same as chicken.

Turkey breast
Drop-in swap

Use the same amount (ratio 1:1)

Leaner, milder.

Flavor
Similar.

Texture
Slightly firmer.

Moisture
Lower — brine if dryness concern.

Adjust
Cook to 165°F same as chicken.

Best for
Any recipe
Pork tenderloin
Drop-in swap

Use the same amount (ratio 1:1)

Same cook time, lean.

Flavor
Mild, slightly sweeter.

Texture
Slightly more tender when cooked.

Moisture
Same.

Adjust
Brine for extra moisture.

Best for
Any recipe
Tofu (extra-firm, pressed)
Small adjustment

Use the same amount (ratio 1:1)

Press 30 min. Marinate for flavor.

Flavor
Neutral — needs seasoning.

Texture
Different — spongy when pressed.

Moisture
High — press well.

Adjust
Press well, marinate, pat dry, sear.

Best for
Stir-fries, Vegan dishes

vegan
Seitan
Small adjustment

Use the same amount (ratio 1:1)

Vital wheat gluten. Chewiest.

Flavor
Neutral — needs marinade.

Texture
Meaty, dense.

Moisture
Low.

Adjust
Marinate well.

Best for
Vegan roasts, Vegan cutlets

vegan
Tempeh
Small adjustment

Use the same amount (ratio 1:1)

Whole soybean cake. Nutty.

Flavor
Nutty, fermented.

Texture
Firm, grainy.

Moisture
Low.

Adjust
Steam 10 min before cooking to soften.

Best for
Stir-fries, Grilled, Vegan

vegan