Press the tofu with paper towels to remove excess water. Once the extra water is absorbed, break the tofu up into a bowl. Try to make the tofu resemble the look of scrambled eggs.
Heat the coconut oil in a skillet over medium heat. Once the oil is hot, add the tofu. Season the tofu with salt, pepper, cumin, and garlic powder.
Stir the tofu gently over the heat until it cooks to a light golden color. Once the tofu starts to turn golden, add the nutritional yeast. Stir the tofu with the yeast until the yellow color darkens and resembles melted cheese.
Leave the tofu aside to cool while you pour almond milk into a small pot. Add liquid stevia and cinnamon to the pot, and whisk it into the milk. Begin heating the pot over low heat.
Once the pot is at a simmer, add hemp seeds, flax seeds, and salt. Whisk the pot together, turning the heat down to low, reducing the pot to bubbling. Let the pot bubble over low heat until the ingredients reduce to an oatmeal consistency.
Serve approximately 3 ½ ounces of oatmeal with 3 ounces scrambled eggs. Add any oatmeal toppings or egg garnishes at your discretion. Refer to the introduction for suggestions.