Haile Thomas / Will Coleman
Active Time
15 MIN
Total Time
15 MIN
Yield
Serves : 4

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.

How to Make It

Step 1    

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

Step 2    

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

Step 3    

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!

Step 4    

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.

Step
Step 5    

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.

Step 6    

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

Notes

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

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