Scrambled Tempeh is an easy vegan breakfast, made with a vegetable and tempeh mixture, and tofu eggs for the classic egg breakfast. This high protein breakfast is gluten-free and full of flavor.
This scrambled tempeh is like the over-the-top version of tofu scramble. The recipe is like a breakfast hash mixed with tofu scramble.
It starts with cooking some vegetables - I used onion, pepper, and mushrooms. Then toss in the tempeh, with paprika and liquid smoke to give a sausage-like flavor. Then add some tofu scramble, which makes the dish like an egg and sausage hash. Finish with avocado and toast for a delicious, hearty breakfast.
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Why I love this Scrambled Tempeh
- Dietary needs - this breakfast is plant-based, gluten-free, oil-free, and egg-free
- Super flavorful - with the help of some key spices, this scramble tastes a lot like scrambled eggs and breakfast sausage. Seriously!
- High protein - both tofu and tempeh are full of protein for a satiating breakfast
- Meal prep friendly breakfast - scrambled tempeh is a great recipe to prep on the weekend (in less than 30 minutes) and then eat for breakfast each day! It keeps well and heats up nicely in the microwave
- More texture than tofu scramble - I love tofu scramble! But if you want a bit more texture in your eggs, adding tempeh is the way to go
Ingredient Notes & Substitutions
Tempeh Scramble Ingredients
- Onion: I used yellow onion here, but feel free to use red
- Bell Pepper: I love green peppers - choose your favorite color
- Mushrooms: I used cremini / baby bella mushrooms, but any mushroom will work
- Tempeh
- Soy Sauce, Tamari, or Liquid Aminos: use tamari or liquid aminos to keep this recipe gluten-free
- Vegetable Broth: to help steam the tempeh and remove any bitterness
- Liquid Smoke & Paprika: these ingredients create a smoky, sausage-like flavor
Tofu Egg Ingredients
- Firm Tofu: firm tofu is the perfect balance of softness and firmness. It gives a great egg-like texture. For a more soft eggy scramble, use silken tofu. Or for a more high-heat egg texture, use extra firm tofu
- Nutritional Yeast: for a bit of cheesy flavor
- Spices: garlic powder, onion powder, salt, turmeric, pepper. These spices are what gives the scramble its flavor! I highly recommend including all of them, but be sure to include the turmeric for that yellow color
Step-By-Step Instructions
Step 1. Cook the onion, pepper, and mushrooms in a non-stick pan over medium heat for 5 minutes, until mostly soft.
Step 2. Add the tempeh, soy sauce, vegetable broth, liquid smoke, and paprika. Let steam 5 minutes.
Step 3. Crumble the tofu into a second non-stick pan and add the spices. Stir and cook 5 minutes, until the tofu is evenly coated with spices and is warmed through.
Step 4. Transfer the tofu to the pan with the tempeh and toss.
Step 5. Serve topped with avocado, scallions, or your favorite toppings.
Toppings and Mix-Ins
- Spinach: you can throw some spinach in at the end or use my sautéed spinach recipe
- Broccoli: broccoli has a surprising amount of protein and adds another vegetable
- Everything Bagel Seasoning: a must-try topping for tofu scramble
- Season Salt: like Tony Chachere's seasoning
- More Paprika: being half Hungarian, I'm always throwing extra paprika on things
What to serve with Tempeh Scramble
I often eat my scrambles with a side of spinach. Some other ideas:
- Toast or Vegan French Toast
- Roasted Broccoli & Cauliflower
- Sliced Avocado
- Berries or other fresh fruit
- Sauerkraut or Kimchi
- Sweet Potato Hash Browns
- For a breakfast of champions: vegan oat flour waffles
FAQ & Expert Tips
Store this tempeh scramble in the refrigerator in an air-tight container. It will last for 5-7 days.
To reheat, I typically microwave my scramble. This recipe is great as leftovers!
If you don't mind the entire dish turning orange from the turmeric, feel free to throw all the ingredients into one pan.
Recipe Prayer
Thank you God for this healthy and nourishing breakfast. Help this food to fuel our bodies for the day. Amen.
More Protein Breakfast Recipes
Looking for more protein-rich breakfasts? Try these recipes next:
Tried this recipe?
Please leave a review in the comments section below and post on Instagram tagging me @elizabeths_table. You can also stay in touch with me on social media by following me on Instagram, Pinterest, and TikTok or by subscribing to my newsletter.
📖 Recipe
Scrambled Tempeh
Equipment
Ingredients
Tempeh Scramble
- 1 Medium Yellow Onion small diced
- 1 Medium Bell Pepper small diced
- 4 Ounces Mushrooms diced
- 2 8 Ounce Blocks Tempeh crumbled
- 2 Tablespoons Soy Sauce, Tamari, or Liquid Aminos
- 2 Tablespoons Vegetable Broth
- 1 Teaspoon Liquid Smoke
- 1 Teaspoon Paprika
Tofu Eggs
- 1 16 Ounce Block Firm Tofu
- 2 Tablespoons Nutritional Yeast
- 2 Teaspoons Garlic Powder
- 1 Teaspoon Onion Powder
- 1 Teaspoon Kosher Salt
- ½ Teaspoon Turmeric
- ¼ Teaspoon Pepper
Instructions
- Cook the onion, pepper, and mushrooms in a non-stick pan over medium heat for 5 minutes, until mostly soft.
- Add the tempeh, soy sauce, vegetable broth, liquid smoke, and paprika. Let steam 5 minutes.
- Crumble the tofu into a second non-stick pan and add the spices. Stir and cook 5 minutes, until the tofu is evenly coated with spices and is warmed through.
- Transfer the tofu to the pan with the tempeh and toss.
- Serve topped with avocado, scallions, or your favorite toppings.
Nutrition
Nutrition information is an estimate.
Christina
I make scrambled tofu regularly but have been looking to add tempeh to increase the nutritional value so decided to try your recipe. I honestly cannot see myself ever going back to straight tofu! I followed your recipe exactly except for using only half of the suggested tofu and tempeh as that's what I had on hand. Before serving I topped it with chopped scallions, tomato and spinach with a little lemon juice squeezed on top. It was delicious, and my husband just now commented that the leftovers in a toasted sandwich were great too! Thank you so much for the recipe Elizabeth! It's a keeper.
Elizabeth
So glad to hear it! I love your topping additions - will have to try. Thanks for sharing!