Several posts ago I referred to my favorite Tempeh Scramble. I can’t believe it’s taken me so long to finally share one of my favorite scrambles with you. And guess what…it doesn’t involve runny eggs?.
This is actually the first dish I have ever made with Tempeh. And so far the only one! Once you try this recipe, you too will take a newfound appreciation for this healthy alternative to meat. This dish is packed with lots of veggies too which makes for a very satisfying breakfast, lunch, or even dinner.
Tempeh is made by fermenting whole, cooked soybeans and therefore healthier than tofu since it is less processed. The fermentation process produces a nutrient dense protein source ~ high in probiotics, B vitamins, calcium, iron, and in my opinion tastier then Tofu.
Just like Tofu however, it doesn’t taste like much right out of the package, but once marinated, it’s delicious. It will happily soak up any flavors you’re in the mood for. Can I make a suggestion….prep this recipe before you head out for your next run. Cook up with any of your favorite veggies and presto…an amazing, tasty, satisfying recover meal. I love eating directly out of the skittle?! Anyone else?
When I read how amazing tempeh is for muscle recovery and bone density, I didn’t hesitate to give this superstar food a try. I am so glad I did.
Besides Tempeh, I also try to incorporate beets every day. Currently they are in season so I add a beet to my morning smoothie every morning. Once roasted they mellow out so don’t worry, you won’t even know your enjoying a beet in a smoothie! This is as good as it looks.
So if you have not tried tempeh, now is the time. And have a side of roasted beets while you are at it?.
TEMPEH SCRAMBLE
INGREDIENTS:
- 1 8 ounce package tempeh
- 2 tablespoons white or yellow miso
- 2 tablespoons extra-virgin olive oil
- 1 yellow onion, sliced
- 1/4 teaspoon Pink Himalayan sea salt
- 4 cups chopped fresh kale, stems removed
- 1 cups sliced mushrooms (optional)
- 1 teaspoon organo
- 1/2 teaspoon fennel seeds (optional)
- 1/4 teaspoon red pepper flakes
- 1 avocado sliced (optional)
DIRECTIONS
- Use your hands to crumble the tempeh into small pieces. In a medium bowl, whisk the miso into 1/2 cup water until dissolved. Add the tempeh and marinate for least 1 hour or overnight in the fridge.
- Heat the oil in a large saute pan over medium heat. Add the onion and salt and cook for 5 minute, stirring occasionally, until onion begins to caramelize.
- Add the tempeh, miso marinade, kale, oregano, fennel seeds and red pepper flakes to the pan and cook stirring occasionally for an additional 5 minutes. Serve topped with avocado
How often do you have beets and how do you like them?
Do you prefer your smoothies in a bowl or glass? Straw or spoon?
Have you tried Tempeh? Or are you more into Tofu? Or neither?
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