Scrambled Tempeh

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.

Course Breakfast

Cuisine American

Prep Time 10

Cook Time 15

Total Time 25

Servings

Calories 374

Author Elizabeth

Equipment

Non-Stick Pans

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