Recipe

Tempeh Breakfast Scramble

Savory crumbled tempeh, tender greens and jammy roasted tomatoes.

10 min prep18 min cook28 min totalServes 4 servingseasy
Tempeh Breakfast Scramble

This hearty egg-free scramble uses tempeh for satisfying texture and lasting protein. Nutritional yeast and turmeric create a savory golden coating, while tomatoes add juicy sweetness.

Ingredients

Scramble

  • 12 oz tempeh, crumbled
  • 1 tbsp olive oil
  • 1/2 yellow onion, diced
  • 1 red bell pepper, diced
  • 2 garlic cloves, minced
  • 1 tsp ground turmeric
  • 1/2 tsp smoked paprika
  • 3 tbsp nutritional yeast
  • 2 tbsp low-sodium soy sauce
  • 1/3 cup vegetable broth
  • 3 cups baby spinach

To serve

  • 2 cups cherry tomatoes, roasted or sautéed
  • 4 slices seeded whole-grain toast
  • 1 avocado, sliced
  • Fresh chives or parsley

Method

  1. 1

    Soften the vegetables

    Heat olive oil in a wide skillet over medium heat. Cook onion and bell pepper for 5–6 minutes.

  2. 2

    Toast the tempeh

    Add crumbled tempeh and cook for 5 minutes, stirring only occasionally so the edges brown.

  3. 3

    Season

    Stir in garlic, turmeric, smoked paprika and nutritional yeast. Add soy sauce and broth, then cook until the liquid is absorbed.

  4. 4

    Add greens

    Fold in spinach and cook for 1–2 minutes until just wilted. Taste and add black pepper or a squeeze of lemon.

  5. 5

    Plate

    Serve with roasted tomatoes, toast, avocado and fresh herbs.

Nutrition per serving

Calories

455 kcal

Protein

30 g

Fiber

12 g

Carbohydrates

42 g

Fat

21 g

Cooking tips

  • — Steam the tempeh for 8 minutes first if you prefer a milder flavor.
  • — Let the tempeh sit against the hot pan to develop crisp edges.
  • — Use leftovers in breakfast burritos or grain bowls.