This one-skillet Tempeh Breakfast Hash is perfect for brunch, meal prep, or anytime you want a cozy, nourishing meal. It’s filling, heart-healthy, and EASY to make!
Tempeh Breakfast Hash
This one-skillet Tempeh Breakfast Hash is perfect for brunch, meal prep, or anytime you want a cozy, nourishing meal. It’s filling, heart-healthy, and EASY to make!
Equipment
- 1 Skillet
Ingredients
- 8 oz tempeh cubed
- 1 tbsp soybean oil
- 450 g baby potato halved
- 1 tbsp low sodium soy sauce
- 1 small red onion diced
- 1 red bell pepper diced
- 2 garlic cloves minced
- 1 tsp smoked paprika
- 1/2 tsp ground cumin
- 1/4 tsp chili powder
- 2 cups baby spinach
Instructions
- Place cubed tempeh in a steamer basket over boiling water. Steam for 10 minutes to remove bitterness. Remove and set aside.
- Heat 1/2 tablespoon of oil in large skilled over medium heat.
- Add the potatoes and cook for 10-12 minutes, stiring occasionally, until tender and slightly crispy. Remove from the pan and set aside.
- In the same skilled, add the remaining 1/2 tablespoon of oil. Add the steamed tempeh and soy sauce. Cook for 5-7 minutes, stiring occasionally, until golden and crispy.
- Add diced onion, bell pepper, and garlic to the skillet with the tempeh. Sauté for 3-5 minutes until softened.
- Return the cooked potatoes to the skilled. Sprinkle smoke paprika, cumin, chili powder, salt and pepper ove rthe mixture. Stir well to combine. Add the spoinach and cook for 2-3 minutes until wilted.
- Enjoy!
Nutrition
Calories: 256kcalCarbohydrates: 31gProtein: 14gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 3gTrans Fat: 0.02gSodium: 173mgPotassium: 932mgFiber: 4gSugar: 3gVitamin A: 2627IUVitamin C: 67mgCalcium: 107mgIron: 3mg
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