If you love a good savory breakfast, well I’ve got something for you! This tempeh scramble is absolutely scrumptious. This isn’t your typical savory vegan breakfast. Most use something along the lines of tofu or chickpea flour to replicate eggs. And that’s great! I love those dishes. But in this recipe tempeh is the star, and it’s not pretending to be anything it’s not. Tempeh is basically a block of fermented soybeans, so it crumbles up really well and has an excellent texture for breakfast scrambles. In this recipe, the tempeh gets doused with smoky seasonings and cooked up with chunks of sweet potato, which happen to go really well with smoky flavors. Definitely give this one a try if you’re looking to break out of the usual tofu scramble routine.
Ingredients You’ll Need
Olive oil. You can use another high-heat oil if preferred. Sweet potato. We’re using a standard orange sweet potato, which may also be labelled as a yam at some American supermarkets. Onion. Garlic. Tempeh. This can be found in the refrigerated are of the natural foods section of most supermarkets, near the tofu. You’ll find different varieties of tempeh containing different grains and seeds — any of them will work in this recipe. Or, if you’re up for it, try making some homemade tempeh. Red bell pepper. Feel free to use a pepper of another color if that’s your preference. Soy sauce. Gluten-free tamari or liquid aminos can be substituted if needed. Ground cumin. Smoked paprika. Maple syrup. Lemon juice. Salt & pepper. Accompaniments. You can serve your tempeh scramble on it’s own, or stuffed in tortillas, topped with scallions, avocado, hot sauce, or anything else you desire!
How It’s Made
Start by heating your oil in a large skillet. Add diced sweet potato and cook it until it starts to brown. Make sure to use a good nonstick cooking surface to prevent burning. Add the onion and cook it for a few minutes, followed by the garlic. The sweet potato should be starting to soften up by now. Add crumbled tempeh and cook everything for a few more minutes, until the tempeh starts to brown. Finally, add diced bell pepper and the remainder of your seasonings: soy sauce, cumin, smoked paprika, lemon juice and maple syrup. Cook everything for just a couple minutes more, just to dry up the liquid ingredients you just added. Tip: Tempeh naturally has a slightly bitter flavor, and not everyone is a fan. If this sounds like you, try steaming it for a few minutes before cooking with it. This will reduce the bitterness. Your vegan tempeh scramble is ready to serve! Enjoy it on it’s own, or with the accompaniments of your choosing. You don’t even have to eat it for breakfast — this one makes an excellent lunch or dinner as well! Tip: Looking for a great side dish to serve with your scramble? Try some tempeh bacon or tofu bacon.
Leftovers & Storage
Leftover tempeh scramble will keep in an airtight container in the fridge for about 4 days, or in the freezer for about 3 months.
More Savory Vegan Breakfast Recipes
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