I used to be such an egghead and would eat scrambled eggs nearly every morning. When I went vegan, I wanted to make sure I could mimic my creamy and cheesy scrambles with more good-for-you ingredients—with no little chicks (or mamas) harmed in the making. Nutritional yeast adds a rich and nutty “cheesy” flavor, while the layering of herbs, spices, and add-ins really brings the scramble to life! And sometimes, when I’m looking to amplify the experience, I’ll add a pinch or two of black salt (aka kala namak), which emulates the sulfuric taste in eggs.


Credit: Haile Thomas / Will Coleman

Recipe Summary

15 mins
15 mins


Ingredient Checklist
Optional (But Highly Recommended) Add-ins


Instructions Checklist
  • In a medium bowl, smash the tofu until it’s soft but still a bit chunky. Set aside.

  • In a small bowl, combine the garlic powder, oregano, thyme, and 3 tablespoons of the nutritional yeast. Set the spice blend aside.

  • In a large skillet, heat the olive oil over medium heat. Add the onion and sauté for 2 minutes, or until softened. Soak in the heavenly smell!

  • In a small bowl, mix the remaining 2 tablespoons nutritional yeast with ¼ cup water. Add to the pan and stir to incorporate. Add tofu, the spice blend, salt to taste, the oat milk, and the vegan cheese and stir to combine.

  • Increase the heat to medium-high and cook, stirring occasionally, for 5 minutes to meld the flavors and melt the cheese. Taste and adjust the flavors and salt as needed.

  • Reduce the heat and mix in any additional ingredients, like veggies and fresh herbs. Remove from the heat and serve!


From Living Lively by Haile Thomas. Copyright © 2020 by Haile Thomas. Reprinted by permission of William Morrow, an imprint of HarperCollins Publishers.