Monday, November 24, 2014

Tempeh Breakfast Scramble

Today, I'm bringing you breakfast.  This dish is very easy to make, but it packs a flavor punch.  If you're like me, you might travel for the holidays and be the only vegan in the house.  This is a dish that I often make at home and bring with me, but it's easy to make when you get to your destination.  This makes a good amount of food as well.

Tempeh Breakfast Scramble

  • 1 pack of tempeh
  • 1 tbs coconut oil
  • 2 cups chopped kale
  • 1 tsp cumin
  • 1 tsp tumeric
  • 1/4 tsp salt
  • 1 tsp thyme
  • a pinch of cayenne pepper
  • 2 tbs nutritional yeast
  • juice from 1 lime
  • 1/2 cup water
  1. In a large saute pan, place block of tempeh and cover with water.
  2. Bring to a boil.
  3. Boil for 10 minutes.
  4. While tempeh is boiling, chop kale and get spices mixed in a small bowl.
  5. Drain the pan and place tempeh to the side in a bowl.
  6. Set pan on medium/high.
  7. Add coconut oil to the pan and let melt.
  8. With a potato masher, mash tempeh in the bowl.
  9. Add tempeh to the saute pan.
  10. Add in spice mix and cook for 1 minute.
  11. Reduce heat to medium/low.
  12. Add in water and lime juice and cook down for 15 minutes.
  13. Add in kale and cook down until wilted, about 5 minutes.
  14. Serve on toast!

This dish would be great by itself, on toast, or wrapped up in a burrito.  It's filling and delicious, and it will give you a good start to your day.



  1. 1) OMG, love those placemats!

    2) That picture of the tempeh boiling is fantastic!

    3) This looks delicious. Love to mix it up with tempeh scrambles sometimes ... instead of always using tofu!

    1. Thanks! The place mats were a dollar at Kroger! I saw them on sale and went crazy. I am kind of obsessed with place mats.

      I love those cooking action shots. Boiling usually turns out the best.

      I love a good tofu scramble, but tempeh seems heartier. Yum!

  2. My mom used to make this for me when I was little. I missed those days.


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