What’s for breakfast? Scrambled Tempeh “Eggs”

What’s for breakfast? Scrambled Tempeh “Eggs”

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You don’t see much of it on this blog because I don’t exactly love it.  In fact, until today, I had only three tempeh recipes on my recipe page.  The funny thing is, I always have tempeh around; I guess it just seems like the thing a vegan should have handy.  Yesterday, when horrified to discover that I was out of tofu, I did what I had to do.  I grabbed the fermented block of soybeans and grains and tried to make some magic happen – I tossed it in the food processor. Using the “S” blade, pulse for a few seconds to break up the tempeh. Add nutritional yeast and salt and pulse, checking for consistency. You’re looking for moist crumbles; add water as needed (I used about 1 teaspoon). Heat olive oil in the skillet (if you avoid oil you can use vegetable broth or water but it really stuck to the non-stick pan when I tried it). Add garlic and onion and saute for a few minutes. Add the crumbled tempeh to the pan and brown, stirring frequently. Add vegetables of choice (I used spinach) to the skillet, mix, cover and reduce heat to low. Cook until vegetables reach desired doneness. Serve in a bowl; I like to eat my breakfast bowl meals with a side of raw vegetables; in this case, diced tomato from the farmers market. This is really, really good!  Next time I may use a little less water to see how it tastes when more crumbled. Or, I might add more water and make tempeh patties (just might try that this morning!). And, trust me, there will be a next time. I don’t always love tempeh but when I do, I’m a return customer! Go Vegan with JL: Learn to be compassionate to yourself, and to others.

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