Introducing our delectable Vegan Tempeh Breakfast Scramble, a tantalizing fusion of wholesome ingredients that promises to kickstart your day with a burst of flavor and nourishment. Crafted with the finest tempeh, this dish embodies simplicity and vibrancy, perfect for beginners venturing into the world of plant-based cooking.
In just 25 minutes, you'll orchestrate a symphony of tastes as you sauté diced onions, bell peppers, and garlic until they exude aromatic perfection. Then, watch as our star ingredient, crumbled tempeh, dances in the skillet, gradually crisping to a golden brown hue.
Elevate your morning routine by infusing this scramble with earthy turmeric and cumin, enhancing both flavor and visual appeal. Finish with a flourish of fresh spinach leaves, wilted to tender perfection, and you have a masterpiece that's as visually stunning as it is nutritious.
Garnish with your choice of sliced avocado, fragrant herbs like parsley or cilantro, or perhaps a fiery drizzle of hot sauce for those craving an extra kick. Versatile and adaptable, this recipe welcomes experimentation—feel free to incorporate your favorite vegetables to tailor it to your palate.
Savor each savory bite knowing you've embraced a wholesome, plant-powered start to your day. Whether you're a seasoned chef or a kitchen novice, our Vegan Tempeh Breakfast Scramble promises to awaken your taste buds and nourish your body, setting the tone for a day filled with vitality and flavor.
Vegan Tempeh Breakfast Scramble
Level: Beginner
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 2
Ingredients:
8 ounces royal tempeh, crumbled
1 tablespoon olive oil or coconut oil
1 small onion, diced
1 bell pepper, diced (any color)
2 cloves garlic, minced
2 cups spinach leaves, chopped
1 teaspoon ground turmeric
1/2 teaspoon ground cumin
Salt and pepper to taste
Optional toppings: chopped fresh herbs (such as parsley or cilantro), sliced avocado, hot sauce
Instructions:
Prepare the Tempeh:
Crumble the tempeh into small pieces using your hands or a fork.
Sauté the Vegetables:
Heat the olive oil or coconut oil in a large skillet over medium heat. Add the diced onion and bell pepper, and sauté for 3-4 minutes until softened.
Add the minced garlic and sauté for an additional 1 minute until fragrant.
Cook the Tempeh:
Push the sautéed vegetables to one side of the skillet, and add the crumbled tempeh to the other side. Cook the tempeh for 5-6 minutes, stirring occasionally, until it starts to brown and crisp up.
Combine and Season:
Once the tempeh is golden brown, stir it into the sautéed vegetables. Add the chopped spinach leaves to the skillet and cook for 2-3 minutes until wilted.
Sprinkle the ground turmeric and ground cumin over the tempeh and vegetable mixture. Season with salt and pepper to taste. Stir well to evenly distribute the spices.
Serve:
Remove the skillet from the heat. Taste and adjust seasoning if needed.
Serve the Vegan Tempeh Breakfast Scramble hot, garnished with chopped fresh herbs, sliced avocado, or a drizzle of hot sauce if desired.
Enjoy your flavorful and nutritious Vegan Tempeh Breakfast Scramble!
This recipe is beginner-friendly and can be easily adjusted based on personal preferences. You can add or substitute other vegetables such as mushrooms, tomatoes, or zucchini to customize the scramble to your liking.