1. 1

   Step 1

   Preheat a large, heavy-bottomed pan over medium heat.

2. 2

   Step 2

   Cut 450 g tempeh into cubes.

3. 3

   Step 3

   Add 30 ml olive oil to the pan and sauté the tempeh for 7 minutes until lightly browned.

   Timer 7 min
4. 4

   Step 4

   Thinly slice 1 red bell pepper and 1 small red onion.

5. 5

   Step 5

   Add the sliced vegetables and the remaining 15 ml olive oil to the pan.

6. 6

   Step 6

   Sauté the vegetables for 5 minutes until softened but still slightly crunchy.

   Timer 5 min
7. 7

   Step 7

   Mince 3 garlic cloves.

8. 8

   Step 8

   Add the minced garlic and 2 tsp dried thyme to the pan and sauté for 2 minutes.

   Timer 2 min
9. 9

   Step 9

   Season the mixture with 1/4 tsp salt and black pepper to taste.

10. 10

    Step 10

    Tear 4 leaves of Swiss chard into smaller pieces.

11. 11

    Step 11

    Add the chard to the pan and sauté until the greens are just wilted.

12. 12

    Step 12

    Serve the scrambled tempeh immediately.

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