Basic Scrambled Tempeh

Vegetarian 20 min 4 servings Easy ~260 kcal

by Tavolino

A quick and healthy plant-based dish featuring crumbled tempeh sautéed with colorful bell peppers, onions, and fresh greens, seasoned with aromatic thyme for a savory breakfast or meal.

Ingredients

Olive oil 45 ml
Tempeh 450 g
Red bell pepper 1
Red onion 1 small
Garlic cloves 3
Dried thyme 2 tsp
Salt 1/4 tsp
Black pepper to taste
Swiss chard 4 leaves

Preparation

1
Preheat a large, heavy-bottomed pan over medium heat.
2
Cut 450 g tempeh into cubes.
3
Add 30 ml olive oil to the pan and sauté the tempeh for 7 minutes until lightly browned.
4
Thinly slice 1 red bell pepper and 1 small red onion.
5
Add the sliced vegetables and the remaining 15 ml olive oil to the pan.
6
Sauté the vegetables for 5 minutes until softened but still slightly crunchy.
7
Mince 3 garlic cloves.
8
Add the minced garlic and 2 tsp dried thyme to the pan and sauté for 2 minutes.
9
Season the mixture with 1/4 tsp salt and black pepper to taste.
10
Tear 4 leaves of Swiss chard into smaller pieces.
11
Add the chard to the pan and sauté until the greens are just wilted.
12
Serve the scrambled tempeh immediately.