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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
- 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 a large skillet over medium heat.
- 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.
- 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.
- 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 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.
- Enjoy!
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