Crumbled Tempeh Skillet
Combine the chewy texture and nutty flavor of crumbled tempeh with
caramelized onions, seasonings and veggies for a tasty vegan dish.
You may think we're a little bit off-center with some of our breakfast recipes but a tempeh skillet? Is that more than you can handle for breakfast? C'mon! Sure it's got onions - so do home-fries. It's got veggies - so do omelets.
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Tempeh is very versatile. You can remove it from its package and prepare
it as is - giving you a whole tempeh "steak" that you can cook with
your favorite sauce or toppings and veggies. You can also slice it
reasonably thin and make a great "fakin' bacon" recipe. Or you can
crumble it to make an easy base for a stir fry or skillet dinner, or even breakfast!
We like the crumbled version. You can use it with any number of
seasonings and sauces and whatever sliced and diced veggies your heart
desires...it all tastes great!
The chewy texture and nutty flavor of the tempeh makes it a terrific
substitute for fried rice or quinoa and turns your favorite stir fry
recipe into something even more delicious!
We decided to combine the texture and flavor of the tempeh with
caramelized onion to really make it pop! Then we added some seasoning,
some veggies and even some fruit to bring all the flavors together into
this terrific dish. Try it. We think using tempeh like this might become
one of your favorite ways to prepare it!
And like we said - this would likely be considered a dinner recipe but what's stoppin' you from making it for breakfast?
Crumbled Tempeh Skillet
Ingredients
1 pkg (8 oz.) of regular (not flavored) tempeh
3 Tbsp. extra virgin olive oil
1/4 cup of soy sauce or Braggs Liquid Aminos
1 large clove of garlic, minced
1/2 tsp. ground coriander
1 small to medium sweet onion, sliced thin
2 celery stalks, sliced thin
1 small bunch (1/2 pound) fresh asparagus
1 small to medium Granny Smith apple
Salt and freshly ground black pepper to taste
How we make it
Since caramelizing the onion should be done fairly slowly, you
may want to consider doing this the day before you intend to use
it. It will keep nicely overnight in an air-tight container
in the refrigerator.
Prep day - Prepare the following ingredients and set aside:
Asparagus - Clean and "break" the asparagus and add it to a shallow
pan of boiling water for about 3 to 4 minutes. Remove it from the
heat promptly after blanching it so it stays crisp-tender. Slice it into 1 inch pieces.
Celery - Slice the celery thinly, on the bias.
Garlic - Peel and mince the garlic.
Apple - Peel and chop the apple into 1/4 inch pieces.
Tempeh: Heat the olive oil over medium-high heat in a large skillet. When the oil is hot,
crumble the tempeh into the skillet using your hands. The tempeh will crumble easily and separate
into a loose mixture.
Preparing the skillet mix:
Allow the tempeh to cook for about 8 to 10 minutes, stirring frequently. Then add the garlic and
stir. After another minute add the onions and stir well to mix. Allow the mixture to cook another
3 or 4 minutes to heat the onions.
Add the soy sauce or Braggs and stir to mix.
Add the asparagus, stir and finally add the apple and mix gently.
Spoon the skillet mix onto serving dishes and serve. You may choose to serve with another light
fruit such as red grapes or a small green salad.
This recipe serves two.
Per serving: Calories 198, calories from fat 180, total fat 20.35g, saturated fat
2.81g,
trans fat 0.0g, cholesterol 0mg, sodium 600mg, potassium 84mg, total
carbs 2.78g, dietary
fiber 0.5g, sugars 0.61g, Protein 2.08g
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