Cheezy Old Bay Scrambled Eggz + Field Roast maple breakfast sausage + sourdough toast + sliced mandarin + fair trade Mexican coffee + Ripple half & half
What Esther Approved, vegan option did you have for breakfast?

This breakfast will keep me full for most of the day. I’ll eat fruit and drink water until a late lunch. This Esther Approved plate of food has 28g protein, 375 calories, 9g fat and 6g fiber. I eat vitamin C rich foods, such as this mandarin to help my body absorb the non-heme iron in this meal: To learn more, click here.
I grew up on the Eastern Shore of the US. I would sometimes eat cheesy scrambled chicken eggs with Old Bay that my Mom would make for my family. You will see Old Bay and other seafood seasoning in recipes on the Eastern Shore. Old Bay is available in Canada too.
These Cheezy Old Bay Scrambled Eggz taste just like the ones I grew up with as a youth. Tofu, nutritional yeast, Esther’s Cashew Parmesan, vegan butter and vegan cheddar cheeze shreds replace the old ingredients. You can also use a commercial vegan parmesan cheeze. Follow Your Heart, Earth Island (in Canada), Violife, Parma, Go Veggie! have a parmesan option.
xo
Chef Linda
Recipe courtesy of Chef Linda of Esther's Kitchen!

Cheezy Old Bay Scrambled Eggz
Cuisine: Esther Approved Egg Alternative, Gluten-free, Contains Soy
Yields: 2 (4 oz) servings
Prep Time: 8 minutes
Cook Time: 4 minutes
Author: Chef Linda | Esther's Kitchen

Ingredients:
8 oz block extra firm tofu, drained, unsqueezed, crumbled lightly with hand masher or fork
2 Tablespoons nutritional yeast
2 Tablespoons prepared Cashew Parmesan (see recipes below)
Couple grinds of black pepper
Dash of ground turmeric, optional for color
1/2 teaspoon Old Bay seasoning, plus more at serving
Small pat of vegan butter for cooking
2 Tablespoons vegan cheddar shreds, use more if you want hog wild extra cheezy
Kala Namak salt, to taste after eggz are cooked

Other Ingredients:
Chives, optional
Vegan sourdough toast
Side of fruit
Vegan cooked sausage

Preparation:
1. Add the tofu, nutritional yeast, cashew parmesan, old bay, black pepper and turmeric in a mixing bowl. Stir to combine.
2. Heat the vegan butter and a nonstick pan over medium-high heat. Add the tofu mixture and cook for 3 minutes. The scrambled tofu will begin to come together. Stir in the vegan cheddar until it melts. Remove the pan off the burner.
3. Sprinkle Kala Namak salt on your eggz to taste. Serve

Esther’s Parmesan Cheeze 3 Ways
Recipe Type: Nut and Seed Cheeze
Cuisine: Esther Approved, Gluten Free
Serves: 1-1/4 Cups
Prep Time: 10 minutes

Option 1:
Esther’s Cashew Parmesan Cheeze
Ingredients
1 cup raw unsalted cashews
4 Tablespoons nutritional yeast, aka nooch
1/2 teaspoon garlic powder
1 teaspoon sea salt or pink himalayan salt

Option 2:
Esther’s Sunflower Parmesan Cheeze
Ingredients
1 cup raw unsalted sunflower seeds
4 Tablespoons nutritional yeast, aka nooch
1/2 teaspoon garlic powder
1 teaspoon sea salt or pink himalayan salt

Option 3:
Esther’s Almond Parmesan Cheeze
Ingredients
1 cup sliced or slivered almonds
4 Tablespoons nutritional yeast, aka nooch
1/2 teaspoon garlic powder
1 teaspoon sea salt or pink himalayan salt

Instructions:
1. Combine all ingredients from your chosen nut or seed parmesan cheeze option in a food processor, bullet or blender.
2. Pulse the mixture to a parmesan cheeze texture. Transfer the parmesan cheeze in a sealed jar. Store the parmesan cheeze in the refrigerator for up to 1 month.
3. Sprinkle on foods wherever you would use parmesan cheese. It's delicious on pasta, salads, soups, raw and cooked veggies, lasagna, avocado toast, sandwiches, pizza and popcorn.

ENJOY!