Meet Alex Caspero
Alex Caspero is a Registered Dietitian, New York Times Bestselling Plant-Based 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.
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.
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.
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.
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.
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.
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!Print
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!
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(13 comments) leave a comment
Love this tofu scramble!! The best I’ve tried. I do use the kala namak. Thanks for the delicious recipe!
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.
I had zucchini and tofu in the refrigerator and that was all. I just made this. It’s so good!!!
Awesome! Glad you liked it Diane. It’s one of my favorite easy breakfasts- I also love that you can save the leftovers.
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.
Glad you liked it!
This looks delicious and really easy to make. Sounds like a perfect weekend breakfast.
It is! I tend to make a big batch on Saturday/Sunday to eat throughout the week.
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!
OH! Cumin sounds awesome! I love cumin in everything, need to try it in my tofu scrambles!
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!
We need to switch! I would be so much more productive during the day! I’m trying though 🙂
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!!