Posts tagged ‘Tempeh’

Breakfast Scrambles

So, I’m not so great at eating breakfast these days. I very much enjoy sleeping in. I’ve been testing several breakfast recipes recently in an effort to get inspired. Here are a couple I found that have been especially wonderful.

Both of these recipes are great eaten with corn tortillas.

Tofu/Chorizo Scramble, variation on the original recipe

  • 2 TBSP olive oil
  • 1 medium onion, chopped
  • 1/2 bell pepper, diced
  • 1 LB extra firm tofu
  • 6 oz. Tofutti brand Chorizo substitute
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp dried parsley
  • 1 1/2 tsp Bragg’s Liquid Aminos
  • 1 TBSP nutritional yeast
  • 1/2 tsp turmeric

Saute the onion and bell pepper in oil. Meanwhile, rinse and drain the tofu. Mix the tofu, chorizo, garlic powder, onion powder, parsley, nutritional yeast, and turmeric together.

When the onion and bell pepper are nearly softened, mix in the tofu/chorizo mixture. Sprinkle with Bragg’s. Cook until the tofu is just beginning to brown.

Smokey Sweet Potato/Tempeh Scramble

  • 2 TBSP olive oil
  • 1 small or 1/2 large sweet potato, finely diced
  • 1 small onion, diced
  • 1 small red pepper, diced
  • 2 garlic cloves, minced
  • 8 oz. package of tempeh, crumbled
  • 1 TBSP Bragg’s Liquid Aminos
  • 1 TBSP ground cumin
  • 1 TBSP smoked paprika
  • 1 TBSP maple syrup
  • juice of 1/2 lemon

Heat olive oil over medium heat in a large skillet. Add sweet potato and saute until lightly browned, about five minutes.

Add onion and pepper, and continue to saute until softened, about five minutes. Add garlic and saute another minute. Add tempeh and saute until browned, about five minutes. You may need to break up some bits of tempeh with a spatula.

Add soy sauce, cumin, paprika, maple and lemon juice. Saute about two more minutes.

Serve with avocado and salsa.


May 3, 2015 at 8:22 pm Leave a comment

FUSION: Tempeh Breakfast Sausage

I was checking out the cookbook section of my local used bookstore, and I almost screamed when I spotted Tofu and Soyfoods Cookery because I knew that inside would be my favorite tempeh recipe. I am so glad to have found it. I will keep searching until I find the rest too, somewhere, somehow.

½ lb. fresh or thawed, frozen tempeh
1/3 cup water
2 TBSP whole wheat pastry flour
1 TBSP oil
1 TBSP dark miso
½ tsp sage
½ tsp thyme
¼ tsp marjoram
¼ tsp garlic powder
¼ tsp cayenne pepper

1. Steam the tempeh for 10 minutes; then cool and grate on the course side of a grater.
2. Combine the tempeh with the rest of the ingredients, mix well, and shape into 6 flat cakes, pressing together firmly. (Add a little flour if the mixture is too moist.)
3. Fry in a hot skillet until browned in just enough oil to keep the patties from sticking to the pan.
4. Drain on a paper towel. The patties can be made ahead and frozen. Separate each patty with waxed paper before placing in the freezer.

March 16, 2007 at 12:27 pm Leave a comment

FUSION: Tempeh Hash

Jeff and I ate this for supper last night. Afterwards, we were very full and happy. To re-create this wonderful meal, you will need:

1 8oz-package of tempeh
1 cup vegetable broth
2 large potatoes, diced small
1 large onion, diced
1 teaspoon cumin seeds
1 Tablespoon olive oil
1 cup small or diced vegetables (such as corn, carrots, peas, etc.)
1/2 a yellow or red bell pepper, slivered
1 Tablespoon chili powder
1-2 Tablespoons Bragg’s Liquid Aminos

Simmer the tempeh in the vegetable broth. Cool, then grate.

Broil the potatoes until they are brown on all sides.

Saute the onion and cumin seeds in oil for 2 minutes. Then add the tempeh. Cook it until it has browned lightly.

Add the remaining ingredients. Heat through.

From Everyday Vegan

November 18, 2005 at 9:40 am Leave a comment