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Breakfast tempeh hash in skillet beside a yellow towel with a wooden spoon.

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!
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Breakfast
Cuisine American
Servings 4
Calories 256 kcal

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
Keyword tempeh
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