TempehHashNew

Tempeh Breakfast Hash

Ingredients

By Veronica Rouse, RDN
  • 1 block (8 oz) tempeh, cubed
  • 1 tablespoon soybean oil
  • 1 pound (450g), potatoes, halved
  • 1 tablespoon low-sodium soy sauce
  • 1 small red onion, diced
  • 1 red bell pepper, diced
  • 2 garlic cloves, minced
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon chili powder
  • Salt and pepper to taste
  • 2 cups baby spinach

Instructions

  1. Place cubed tempeh in a steamer basket over boiling water. Steam for 10 minutes to remove bitterness. Remove and set aside.
  2. Heat 1/2 tablespoon of oil in a large skillet over medium heat.
  3. Add the potatoes, season with a pinch of salt and pepper, and cook for 10-12 minutes, stirring occasionally, until tender and slightly crispy. Remove from the pan and set aside.
  4. In the same skillet, add the remaining 1/2 tablespoon of oil. Add the steamed tempeh and soy sauce. Cook for 5-7 minutes, stirring occasionally, until golden and crispy.
  5. Add diced onion, bell pepper, and garlic to the skillet with the tempeh. Sauté for 3-5 minutes until softened.
  6. Return the cooked potatoes to the skillet. Sprinkle smoked paprika, cumin, chili powder, salt, and pepper over the mixture. Stir well to combine. Add the spinach and cook for 2-3 minutes until wilted.
  7. Enjoy!