Haile Thomas / Will Coleman
Active Time
15 MIN
Total Time
15 MIN
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 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!


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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