Zucchini Tofu Scramble

By Alexandra Caspero on April 23, 2015

Hi, my name is Alex. I am a dietitian nutritionist and I don’t eat breakfast. Ah. Feels so good to say it out loud.

I know that I’m committing a big nutrition faux pas right now, but honestly, breakfast and I have never really gotten along. For one, my morning is for yoga, maybe running, coffee and hustling to work. There isn’t any time for toast, cereal, or the like. Secondly, my natural appetite isn’t present until mid-morning, when I’m already at my desk and have time to eat what I really want: leftovers, salad and soup. I’ve just never been a breakfast kinda gal.

Zucchini And Basil Scramble! A Healthy, Cholesterol Free Breakfast Option. If You Haven'T Tried Tofu Scramble Before, You'Re In For A Treat! High Protein And Taste Just A Lot Like Eggs! | Www.delishknowledge.com

However, I know that my energy level is different on the mornings I take the time to eat a little breakfast. I am more productive at work and am not tempted to turn to the office candy dish by 2PM. So, I’m trying.

I made an effort last year to make more baked oatmeal casseroles to last through the week. And I did! All winter! It was awesome, but now I cannot look at another bowl of oatmeal or overnight oats. Momma needs a break.

Tofu scramble to the rescue.

Zucchini And Basil Scramble! A Healthy, Cholesterol Free Breakfast Option. If You Haven'T Tried Tofu Scramble Before, You'Re In For A Treat! High Protein And Taste Just A Lot Like Eggs! | Www.delishknowledge.com

If you haven’t had tofu scramble before please, please hear me out. This stuff is life-changing in the most positive way.

Isa introduced me to tofu scrambles almost 7 years ago, and I haven’t looked back. Quick, healthy, and delicious, I think that scrambled tofu is superior to scrambled eggs for a few reasons:

1. Naturally heart-healthy! Cholesterol and fat-free.
2. Same texture and similar flavor to scrambled eggs so even if you hate tofu, you will probably love this.
3. I get sick if I eat eggs in the morning.
4. You can make a ton and reheat it! < —- Which is actually my favorite reason for making scrambled tofu. I make a big pan on Sundays (recurring theme around here) and then eat it throughout the week for breakfast. I pack it in individual glass containers to reheat when I’m ready. It’s the perfect mid-day meal, especially when paired with zucchini, basil, and crispy potatoes.

Zucchini And Basil Scramble! A Healthy, Cholesterol Free Breakfast Option. If You Haven'T Tried Tofu Scramble Before, You'Re In For A Treat! High Protein And Taste Just A Lot Like Eggs! | Www.delishknowledge.com

I made this zucchini scramble a few weeks ago when my family was visiting. Here’s how I know this is a winner–not only did my family scarf it down, but my sister also took the recipe home to make for her husband, who happens to be a french chef. Yup, a french chef eating loving tofu scramble. What other proof could you possibly need?

Once you learn how to make it, I can almost guarantee you it will become a staple in your breakfast rotation. I like to add in whatever produce I have in the drawer, but my favorite combination is the one I’ve featured here. Zucchini and fresh basil are made for each other.

Like all tofu recipes, drain, rinse and press it (How to Cook with Tofu guide here).  Then, gently crumble the tofu into a large skillet to resemble chunks of eggs. Alternatively, you can use a fork or potato masher, but I think the easiest way is just to use your hands. If you like your ‘eggs’ a little cheesier then feel free to add nutritional yeast, dairy-free cheese or regular cheese.
Zucchini And Basil Scramble! A Healthy, Cholesterol Free Breakfast Option. If You Haven'T Tried Tofu Scramble Before, You'Re In For A Treat! High Protein And Taste Just A Lot Like Eggs! | Www.delishknowledge.com

Because brunch almost always means carbs and fresh fruit, I served the scramble alongside my crispy ras el hanout potatoes. I may have gone a teensy bit overboard at the spice market in Napa and wanted to play around with my new finds. These potatoes totally rocked my world.

Cube them into bite size pieces. Heat a little oil over medium-high heat (I use my cast-iron skillet to ensure a great crust) and fry for 15-20 minutes until crispy! The last few minutes of cooking, season liberally with ras el hanout (or any other spice mixture you have lying around) and a generous pinch of salt pepper.
Zucchini And Basil Scramble! A Healthy, Cholesterol Free Breakfast Option. If You Haven'T Tried Tofu Scramble Before, You'Re In For A Treat! High Protein And Taste Just A Lot Like Eggs! | Www.delishknowledge.com

If you try this recipe, let me know! Leave a comment, rate it, and tag your Instagram photos with #delishknowledge . I absolutely love seeing your creations. Happy cooking! 

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Zucchini And Basil Scramble! A Healthy, Cholesterol Free Breakfast Option. If You Haven'T Tried Tofu Scramble Before, You'Re In For A Treat! High Protein And Taste Just A Lot Like Eggs! | Www.delishknowledge.com

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Zucchini And Basil Scramble! A Healthy, Cholesterol Free Breakfast Option. If You Haven'T Tried Tofu Scramble Before, You'Re In For A Treat! High Protein And Taste Just A Lot Like Eggs! | Www.delishknowledge.com

Zucchini Tofu Scramble

  • Author: Alex Caspero
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 4 servings 1x
  • Category: breakfast, brunch

Description

Zucchini and Basil Scramble! A healthy, cholesterol free breakfast option. If you haven’t tried tofu scramble before, you’re in for a treat! High protein and taste just a lot like eggs!


  • Author: Alex Caspero
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 4 servings 1x
  • Category: breakfast, brunch
  • Author: Alex Caspero
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 4 servings 1x
  • Category: breakfast, brunch
Scale

Ingredients

  • 1 tbsp. oil or butter (use non-dairy butter for vegan version)
  • 1/2 cup finely diced onion
  • 1 clove garlic, minced
  • 2 zucchini, chopped
  • 1 package firm tofu, drained, rinsed and pressed
  • 1/2 tsp. turmeric
  • salt/pepper to taste (use a smidge [url:1]black salt[/url] for more of an eggy taste)
  • 1/4 cup finely shredded basil

Instructions

  1. Heat a large skillet over medium heat.
  2. Add the butter, onion, garlic and zucchini and cook until onion is translucent and zucchini is slightly crispy.
  3. Crumble the tofu into the pan and season with turmeric, salt and pepper. Cook for 5 more minutes until tofu is heated through.
  4. Stir in basil.

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Meet Alex Caspero

Alex Caspero is a Registered Dietitian, New York Times Bestselling Chef, and mom of two. She aims to cut through the nutrition noise by providing real-life, nourishing tips for body and mind. Learn more about Alex.

(13 comments) leave a comment

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    1. Shannon
      March 18, 2023 AT 7:37 pm

      Love this tofu scramble!! The best I’ve tried. I do use the kala namak. Thanks for the delicious recipe!

    2. JesusGirl
      September 9, 2019 AT 2:52 pm

      Alex, I was looking for something homemade that would be similar to Amy,s Tofu scramble. I loved this recipe. It’s so versatile. I used all the veggies I had on hand and got several compliments from those I shared it with. Making it again tonight.






    3. Diane
      July 18, 2017 AT 1:10 pm

      I had zucchini and tofu in the refrigerator and that was all. I just made this. It’s so good!!!

      1. Alex
        July 19, 2017 AT 6:20 am

        Awesome! Glad you liked it Diane. It’s one of my favorite easy breakfasts- I also love that you can save the leftovers.

    4. Christina
      July 16, 2017 AT 7:08 am

      I added tomatoes a few minutes before the tofu and italian seasoning. Also the black salt is a worthwhile addition to any egg dish. My fiancee is not a vegetarian so I am eating this on my own. This recipe makes enough for breakfast burritos for a week.

      1. Alex
        July 19, 2017 AT 6:26 am

        Glad you liked it!

    5. Fiona
      April 23, 2015 AT 7:12 am

      This looks delicious and really easy to make. Sounds like a perfect weekend breakfast.

      1. DK
        April 23, 2015 AT 12:29 pm

        It is! I tend to make a big batch on Saturday/Sunday to eat throughout the week.

    6. Jessica DeGore RD
      April 23, 2015 AT 4:55 am

      I usually use cumin when I make tofu scramble… I’ll have to try it with the turmeric- love how it really makes it look like eggs with the yellow color!

      1. DK
        April 23, 2015 AT 12:29 pm

        OH! Cumin sounds awesome! I love cumin in everything, need to try it in my tofu scrambles!

    7. Joanne (eats well with others)
      April 23, 2015 AT 4:50 am

      I’m the opposite – I refuse to get out of bed unless breakfast is on the horizon! I normally go for sweeter things when I’m pressed for time, but I love this for when I have a few minutes to turn on the stove in the morning!

      1. DK
        April 23, 2015 AT 12:32 pm

        We need to switch! I would be so much more productive during the day! I’m trying though 🙂

        1. Shannon M
          September 2, 2021 AT 7:44 am

          Wow! Who would think such simple ingredients could make such a delicious dish‽! This tasted sooo much better than my usual Tofu scramble. Thanks so much for the recipe! Love it!!






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