Tofu Scramble Breakfast Sandwich with Melty Vegan Cheddar Cheese

This vegan breakfast sandwich is a classic comfort food which features a savory tofu scramble and a homemade cashew “cheddar” cheese spread. This melty, stretchy cheese spread also makes the perfect vegan grilled cheese!

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Sometimes, you just need a savory breakfast that’s a little extra indulgent and comforting, and this breakfast sandwich will definitely hit the spot. When I went vegan, I thought I’d never get to enjoy anything like a breakfast sandwich ever again, but over time I learned that it’s possible to make a vegan substitute for just about anything, including the classic egg and cheddar filled sandwich.

Many years ago when I was living in NYC, I needed a cheap breakfast which could keep me full all day through my busy schedule. Once I discovered there were bodegas on every corner serving up egg and cheese sandwiches, breakfast sandwiches became my everyday meal.

These days, since becoming vegan and more health-conscious, I tend to stick to oatmeal topped with nuts or seeds and fresh fruit. While this is great most of the time, I still occasionally have days where all I want is something as filling and satisfying as a classic breakfast sandwich. Since it was not specifically the greasy eggs and cheese that I missed, I knew I could make a vegan version which had a similar texture and flavor that would make for an equally delicious sandwich.

Tofu scramble doesn’t need to be complicated. I’ve tried many scramble recipes which include chopped onions, garlic, peppers, mushrooms, and all sorts of add-ins, and while those scrambles make for great meals on their own, for this sandwich recipe I like to use a simplified version which is more versatile like classic scrambled eggs.

Here’s what you’ll need to make a basic tofu scramble:

• firm tofu

• nutritional yeast

• smoked paprika

• onion powder

• garlic powder

• mustard powder, or yellow mustard

• turmeric

• cumin

• black pepper

• salt, or use kala namak black salt for more of an eggy flavor

I like to mix all the spices together in a bowl and then add in a splash of water to make a spice paste. Pouring over the spices in the form of a paste allows for the spices to marinate the tofu in the pan rather than just cling to the outside of the tofu. Once you have your spice paste mixed, it takes just 5-7 minutes to brown the crumbled tofu in a pan, then add in the paste and cook for a few more minutes. This scramble recipe is so quick and easy!

When I’d order my breakfast sandwiches at my local bodega, I’d always specifically ask for cheddar cheese. I loved the sharp tangy flavor on a breakfast sandwich, and to me any vegan version would be incomplete without a realistic cheddar substitute. While I normally avoid nut-heavy vegan cheese replacements, a vegetable-based sauce would just not cut it here for a cheddar cheese replacement. I’ve found that cashews are the way to go for the best spreadable, melty, homemade vegan cheese.

This cheddar cheese spread is perfect for grilled cheese sandwiches too! It can also be thinned out and made into a mac and cheese sauce (it reminded me so much of Velveeta!) but I still prefer my cheesy vegetable-based sauces more for pasta. If you are looking for a spreadable vegan cheddar that you can make at home, this is the perfect recipe!

How to make melty vegan cheddar cheese:

You will need:

• cashews

• water

• tapioca starch

• nutritional yeast

• lemon juice

• salt

• white miso paste

• paprika

• maple syrup

• onion powder

• garlic powder

• turmeric

Soak your cashews first if not using a high-speed blender. Then add all of the cheese ingredients into a blender and blend until completely smooth. Pour this mixture into a pan over medium heat and stir for a few minutes until it thickens. Scoop this mixture into a jar or other sealed container and store in the fridge until ready to use. This will keep for 7-10 days.

You can warm it up before using it or just spread it on the sandwich as is, since the warm scramble and toasted bread will heat it up. No matter the temperature, the texture will stay quite thick and melty, very similar to actual melted cheddar cheese.

If giving up cheese is the one thing holding you back from trying out a plant-based diet, definitely give this vegan cheese recipe a try!

While you could pile this sandwich high with toppings such as mushroom bacon, sliced avocado, tomato, onions, or spinach, you could also just stick to the classic “egg and cheese on a roll.” Serve it on a biscuit, english muffin, whole grain bread, or even throw it all in a wrap for something different. Both the scramble recipe and the vegan cheddar recipe are so versatile and can be used to make a variety of other meals as well, so make a large batch and have a fun week of cheesy sandwiches!

To see the whole process, check out my recipe video:

For a super-easy version, check out the recipe notes for an alternative recipe which uses slices of marinated tofu instead of tofu scramble. It’s also a bit less messy and easier to take on the go. I make that version more often than the scramble, but both are so good.

I hope you love this vegan breakfast sandwich!

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Tofu Scramble Breakfast Sandwich With Melty Vegan Cheddar Cheese

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Potato & Black Bean Enchiladas with Avocado Tomatillo Sauce

Flavorful spiced potatoes and black beans are rolled up in whole grain tortillas and topped with a zesty roasted tomatillo and avocado sauce, then baked until heated through. Top with fresh chopped cilantro and a squeeze of lime.

When tomatillos started showing up in our weekly CSA produce box, I began experimenting with making my own enchilada sauce from scratch. Tomatillos are quite tangy so I roasted them and blended them up with some avocado which adds the perfect creamy balance, as well as flavorful additions like roasted garlic and onions, jalapeños, fresh cilantro, and of course lots of lime juice.

For the filling, I boiled some diced yellow potatoes until just fork tender, then I sautéd them with onions, garlic, savory-smoky spices and black beans.

The whole grain tortillas I had on hand were a bit large, so I was only able to fit four into my baking dish and that worked just fine- though I did have to use two utensils to serve it! Smaller tortillas will be easier to serve, but either size will work. Gluten-free tortillas will work well too.

This is best served fresh but it will keep pretty well covered in the fridge for a couple of days, though leftovers never seem to stick around very long!

To watch the whole process, check out my latest recipe video.

If you try this recipe, let me know what you think of it in the comments!

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Potato & Black Bean Enchiladas With Avocado Tomatillo Sauce

Instant Pot Burrito Bowl with Roasted Corn Salsa

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Beans and rice are a staple in my kitchen because not only are they super healthy, they're also budget friendly and so easy to make- especially in a pressure cooker like an Instant Pot. This simple beans and rice recipe is made with dried black beans, which are less expensive than canned and make for the best restaurant-style beans. 

While I love the instant pot now, it's taken me a long while to figure out how the dang thing works. When we moved into our new place, I picked up two new kitchen appliances at the same time, an air fryer and an instant pot. The air fryer, being as straight forward as an appliance can be, has been something I've used multiple times a day, but the instant pot took me a little longer to figure out.

What has impressed me the most about the instant pot is the fact that I can cook dried, un-soaked, beans, and in under an hour and  the result is the best fully-cooked flavored beans. Even though not soaking them is possible and very helpful when short on time, I still like to give my beans a good soak for at least a few hours ahead of time, so I can rinse out some extra lectins and make the beans even easier to digest. 

I topped it off with a delicious roasted corn salad, made with freshly roasted ears of corn, tomato, bell pepper, red onion, lime juice, and cilantro (or parsley if you're not a cilantro fan like me!) Not only is this salsa the perfect burrito bowl topping, it's also amazing in wraps, on veggie burgers, on top of chili, or even on it's own as a side dish. 

How to Make Black Beans & Rice in an Instant Pot

1. Rinse and drain your dried black beans. Soak the black beans for a few hours if you have time, if not that's okay too. 

2. Chop your onion and garlic and then press the Saute button on your instant pot and wait for it to heat up. Add a small splash of water or broth then add in the onions. Cook the onions for 5 minutes, then add in the garlic and spices and continue to cook for another minute. 

3. Turn off the Saute mode by hitting cancel, then add in the beans, rice, vegetable broth, and salt, and give it a quick stir. 

4. Place the cover on the Instant Pot and set the valve to the sealing position (pointed away from you). Set the Instant pot to 30 minutes on HIGH pressure in manual pressure cooking mode. 

5. Allow the pressure cooker to release the pressure naturally for at least 15 minutes before releasing the valve and opening the lid. Give the beans and rice a good stir and then serve with the roasted corn salsa. 

*If you don't have an instant pot or pressure cooker cook the rice and beans separately. Cook your rice in a rice cooker or on the stovetop, and use canned beans or cook dried beans from scratch on the stovetop or rice cooker, then mix them together and top with the roasted corn salsa. 

This is a freezer-friendly meal that can be prepared ahead of time and enjoyed with all sorts of different toppings, so make a big batch to have instant burrito bowls ready to go for several weeks. 

If you try this recipe, I'd love to hear what you think of it. Leave a comment down below and let me know how it turns out! ❀

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Instant Pot Black Beans And Rice

Roasted Corn Salsa

White Bean, Cherry Tomato & Heart of Palm Salad with Refreshing Lemon Basil Dressing

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If you love refreshing and zesty salads and are looking for a healthy alternative to fresh mozzarella, you'll love this salad recipe!

I have been loving heart of palm as a mozzarella replacement in salads lately. The texture and mild flavor is similar to fresh mozzarella and with the right dressing it can taste very similar. For convenience, I like to use canned heart of palm which is readily available and easy to drain, slice, and serve. 

I added in white beans for extra protein and fiber along with fresh cherry tomatoes, cucumber, avocado, and sliced green onion.

The dressing is what makes this salad so delicious and zesty. It's super easy to throw together quickly in the blender. First, add to the blender the lemon juice, water, vegan cashew parmesan (or nutritional yeast), garlic, and mustard and blend until combined. Then, add in the basil leaves and pulse a few times until shredded into small pieces. 

It's amazing how flavorful this dressing is with no oil needed! The lemon juice and fresh basil in combination with cherry tomatoes, avocado, and heart of palm makes for a deliciously healthy fresh salad that's actually so filling and satisfying. 

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Refreshing White Bean Cherry Tomato & Heart Of Palm Salad With Lemon Basil Dressing

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Almond Butter Tempeh Salad With Miso Ginger Dressing [Oil-Free, Vegan]

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This salad with marinated almond butter tempeh and creamy miso ginger dressing has been my go-to salad recipe for the past few weeks. It's filling and savory from the marinated tempeh but also refreshing and spicy from the creamy dressing made with fresh ginger and fermented miso paste. 

I used to think I hated tempeh, no matter what I did it always tasted bitter. Eventually I learned that tempeh really needs to be steamed first to remove the bitter flavors, but even then I didn't know what to do with it. Then I found this recipe for marinated peanut butter tempeh by Minimalist Baker and that changed everything for me. I adjusted the recipe to be oil free and also slightly lower in sodium, but still maintain that delicious flavor, and now I can't get enough of it. I love adding it to fresh salads, but it's also wonderful in warm grain bowls with rice and steamed greens, as shown below. 

I like the tempeh cut into little triangles. Cut the tempeh in half the long way first and then cut the thin pieces into triangles. 

Making the marinade for the tempeh is really easy. Just mix together the marinade ingredients in a bowl and gently stir or toss the tempeh until it's fully coated. 

If I have time I try to let it sit in the marinade for as long as possible (2-24 hours), but usually I only have about 15 minutes. Even in that small amount of time the tempeh still picks up a lot of flavor. 

Lay out the marinated tempeh pieces on a lined baking sheet and bake for 20-25 minutes at 400 degrees until golden brown. 

If you like ginger, you're going to LOVE this salad dressing recipe. As always it's oil-free, vegan, and made with healthy whole food ingredients. It's got quite a kick to it and goes so well with the almond butter tempeh in this salad bowl. All you need is a high speed blender or food processor. Add all of the ingredients and blend until it's super creamy and no chunks remain. Store the dressing in a sealed container in the fridge and it will keep for 4-5 days for use in salads all week. 

I hope you enjoy this flavorful salad recipe! 

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Almond Butter Tempeh Salad With Creamy Ginger Dressing

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Crispy Chickpea Salad with Creamy Caesar Dressing [Vegan, Oil-Free]

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This colorful salad with roasted chickpeas and creamy caesar dressing is the perfect way to start off the new year feeling nourished and glowing from the inside out. 

The chickpeas are seasoned with a cheesy onion flavor that makes them taste like croutons. The spice paste, which makes the flavors fully coat the chickpeas, is made with the liquid from the can of chickpeas rather than oil. This makes for a much healthier option which still packs a ton of flavor. I've adapted this brilliant chickpea roasting method from this recipe by A Virtual Vegan. These chickpea croutons are perfect in a salad but they also make a great snack to enjoy on their own!

The dressing is super simple and requires no blending! It takes only 5 minutes to prepare and tastes so creamy and delicious. It's similar to a creamy caesar dressing; tangy, thick, and salty, but made almost entirely with unrefined whole food ingredients. 

Store bought dressings are made to sit on a shelf for months so they are often filled with questionable preservatives and processed oils. To pour one of these dressings over an otherwise nutrient-packed healthy bowl of fresh vegetables would undo a lot of the health benefits of eating a salad in the first place. Now that I've learned how to make my own dressings, I can't imagine ever going back to store-bought, especially when they are this easy to make!

Feel free to choose any of your favorite crunchy veggies for this salad. My go-to salad ingredients lately tend to be romaine lettuce, purple cabbage, carrots, radish, and green onions or scallions. I love adding avocado to this salad bowl, but if you don't have any it's perfectly delicious without it too. 

This is a great recipe to meal prep for a week of healthy salads. Double the batch of crispy chickpeas and allow them to sit inside the oven while it cools to make them stay extra crispy for longer. Then store them in a glass jar and add them to salads and whole grain bowls all week. Make sure to make an extra large batch of the creamy dressing too! 

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Crispy Chickpea Caesar Salad

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Beet Hummus Stuffed Portobello Mushrooms [Vegan, Oil-Free]

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Roasted portobello mushroom caps make a deliciously healthy alternative to the classic hummus and avocado on toast. Don't get me wrong, there's nothing wrong with having hummus on some sliced whole grain bread, but it's a good idea to change things up every so often. Since I make a batch of hummus almost every week, after a few days of having it on toast, I find myself looking for other ways to enjoy it. This time I decided to try stuffing it in a roasted portobello mushroom and it was so tasty! 

My favorite hummus lately has been this vibrant pink beet hummus. The key to making the beets have sweet flavor rather than an earthy bitter flavor is to make sure to use well-cooked beets. Any way you choose to cook them is fine, as long as they are very soft and cooked all the way through. This hummus is so fluffy and easy to blend because we use some of the liquid from the can of chickpeas (aka aquafaba) which becomes really airy when blended making the hummus have a softer whipped texture. I also use a bit more tahini to balance out the flavor of the beets and make the hummus extra savory. 

This recipe takes only slightly more effort then having hummus on toast. The portobello mushrooms are wiped clean, coated in a simple marinade, and then roasted for 10 minutes. Remove the mushrooms from the oven and stuff with hummus, then roast for another 10 minutes, remove from the oven and garnish with whichever toppings you like. 

I hope you enjoy the recipe! 

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I used boiled beets so the color of the hummus before it was baked was a light pink color which darkened to hot pink in the oven. If you use roasted beets, the color will be even more vibrant, and will turn dark red when roasted. 

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Beet Hummus Stuffed Roasted Portobellos

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