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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Mediterranean Summer Squash Boats With Smashed Chickpeas & Almond Cheese Crumbles

Sunny yellow summer squash are stuffed with a Mediterranean inspired smashed chickpea filling and topped with sliced kalamata olives, fresh herbs, and almond cheese crumbles made from leftover homemade almond milk pulp.

When summer squash made their first appearance in our CSA produce box this past week, I knew right away that I wanted to enjoy these golden beauties roasted and stuffed with a chickpea filling. 

Stuffed summer squash and zucchini are sometimes referred to as "zucchini boats" given their long hollow shape. They're so much fun to make and to eat! You can use any kind of summer squash you'd like including the classic zucchini and other colorful and striped varieties. 

Slice your squash in half the long way and use a spoon to scoop out the seeds. You can save the seeds to add to smoothies or place them in a freezer bag to make your own vegetable broth. The seeds contain a lot of nutrients, so don't miss out! 

The more you scoop out, the less stable these boats will become, so only scoop out the seeds and be sure to keep lots of the fleshy part of the squash in there. 

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To make the smashed chickpea filling:

1. Drain and rinse 1 15 oz. can of chickpeas and place them in a medium sized bowl. 
2. Add in 1/2 cup pasta sauce of choice, I really like Engine 2 brand oil-free tomato basil marinara for this recipe, and add in 1/4 cup of nutritional yeast.
3. Smash it all together using a potato masher or a fork, then add salt and pepper to taste.

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Making vegan cheese from leftover almond milk pulp:

I've been making my own almond milk for the past few months now, so lately I've been finding myself with lots of leftover almond pulp. I've tried several almond pulp recipes, from cookies to crackers to muffins, all of which have never really worked out for me. Almond pulp varies so much in moisture content based on how much liquid you're able squeeze out of it when making almond milk, that it can be difficult to use in baked goods which require very specific amounts of liquid. 

Instead of baking it into something, I prefer to use it raw and make it into a crumbly nut cheese, which is very similar to Cotija cheese or an extra crumbly feta. It's salty, savory, and makes the perfect cheese topping on so many of my favorite meals. The slight bit of moisture in the pulp allows it to stick together and clump perfectly. 

I'm really impressed with how much this tastes like cheese, and while it's not white like traditional cow's milk cheese, you can make this with blanched or slivered almonds, which have had the skin removed, and then it will be perfectly white and the look of it will be even more similar. 

If you don't make your own almond milk and don't have any almond pulp, you can still make this recipe by using almond flour. You just need to add in water or more lime juice a few teaspoons at a time until it starts to form small clumps. 

To make the almond pulp vegan cheese crumbles-

Ingredients:

• 1 cup almond pulp, or the pulp leftover from making 1 liter of almond milk (1 cup raw almonds, plus 4 cups water), or use 1 cup of almond flour. 
• 2 tablespoons nutritional yeast
• 1 teaspoon mustard powder
• 2 tablespoons freshly squeezed lime juice, or lemon
• 1/2 teaspoon salt, plus more to taste
• 1/4 teaspoon garlic powder

Instructions:

Add all ingredients to a bowl and stir together using a fork to mash the ingredients until well-mixed and crumbly in texture. If using almond flour, add more water or lime juice a teaspoon at a time until small clumps start to form. Taste and add more salt or garlic and mustard powder if desired. 

This nut cheese is best served on top of food and kept mostly dry. If added to a salad and tossed with a wet dressing, it will turn into an almond paste which you may or may not want on your salad. I enjoy it on top of tacos, pasta, avocado toast, and grain/legume bowls. 

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Assemble & bake:

Preheat oven to 425 degrees, or skip this step if you want to make these in an air fryer.

Scoop 1/4 of the chickpea mixture into each squash half, then place on a parchment or silpat lined baking sheet and bake for 20-25 minutes until the zucchinis are tender and the mixture is browned. If using an air fryer, place the stuffed squash halves into the air fryer basket and cook them in the air fryer for 15 minutes at 380 degrees. Depending on the size of your air fryer you might need to do this in batches.

Remove the squash from the oven or air fryer and top with sliced kalamata olives, raw almond cheese, and fresh chopped herbs.

Summer squash and zucchini have a very low calorie density, so I find it's best to think of these as a snack and not a full meal. Though, they could be a full meal if you doubled the portion size and served them over a bed of fresh greens. 

Have you ever tried squash or zucchini boats before?

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

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Mediterranean Squash Boats With Smashed Chickpeas And Almond Cheese Crumbles

How to Make Vegan Parmesan with Only 2 Ingredients

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This vegan parmesan recipe is one of the most simple recipes ever. It only requires two ingredients: raw cashews and nutritional yeast. 

When I first started experimenting with creating my own vegan parmesan at home, I followed a few slightly more complex recipes with more ingredients, and while the end result was delicious, I found that the parmesan wasn't as versatile as I would like it to be. 

I would cook a meal that was already salted and flavored the way I wanted it, then I'd add in my salty garlic-y homemade parm and it would totally overpower the taste. So I stopped adding salt, onion powder, garlic, etc. and before I knew it everytime I made it I was making it the same exact way with only cashews and nutritional yeast and this recipe has worked for me time and time again. 

While the flavor is subtle and not super salty like actual parmesan, you get a lot more control over how much salt you choose to add so you can get away with using more of this parmesan without things getting too salty or overpowering. 

I have tried using nutritional yeast on it's own as vegan parmesan substitute, and while this will work in a pinch, nutritional yeast has a slightly sweet flavor so it's not quite ideal on it's own. When it's balanced with the raw cashews, it lends a nice cheesy flavor without becoming overly sweet. 

I put this stuff on everything; pizza, pasta, potato patties, sauces, breading, soups, etc. so since I use it all the time I like to always have some in a jar in my fridge where it will stay nice and fresh for several weeks. 

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2-ingredient Vegan Parmesan

Sweet Potato Mac and Cheese with Mushroom Bacon (Nut-Free, Vegan, Oil-Free, Gluten-Free)

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Since going vegan two years ago, I've spent a lot of time trying out all sorts of different mac and cheese recipes. I've tried cashew cheese, almond cheese, butternut squash cheese, and just about every type of sweet potato, or potato and carrot cheese sauce there is, but I keep coming back to this version. 

This recipe is inspired by the sweet potato mac at one of my favorite NYC restaurants, By Chloe. I've made this version nut-free (depending on which plant milk you use), flour-free, oil-free, and it can also be gluten free depending on the pasta you choose. It gets a tangy cheddar-like bite from the tahini and lemon juice and a classic cheesy flavor from the nutritional yeast. 

The smoky mushroom bacon is really the star of this recipe. For a while I never really sought out vegan versions of bacon because having been a vegetarian for most of my life, it wasn't something that I needed a replacement for, but after trying all different sorts of vegan bacon made from whole plants I've really grown fond of mushroom bacon in particular. It's smoky, salty, and just the perfect texture to add into mac and cheese. 

If you're looking for the most comforting vegan recipe that's still healthy and packed full of nutrients, this is it! For a truly nourishing whole food meal, use whole wheat or gluten-free pasta of choice and add in a handful of spinach. 

If you try this recipe, let me know what you think by leaving a like or a comment down below. I hope you enjoy this indulgent yet guilt-free mac and cheese recipe as much as I do!

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Sweet Potato Vegan Mac and Cheese With Mushroom Bacon