What’s for breakfast? Scrambled Tempeh “Eggs” {Vegan}

Ingredients (Serves 1)

• 5 oz. tempeh (I used organic three-grain tempeh)
• Filtered water
• 2 teaspoons nutritional yeast (I used powder; fortified with B vitamins)
• 1/8 teaspoon black salt (which is actually pink)
• 1/2 to 1 teaspoon water
• Olive oil
• Garlic and onion
• Vegetables of your choice

Instructions

1. Soak tempeh in filtered water for 15 minutes
2. Remove the tempeh from the bowl of water and place it in a food processor.
3. Using the “S” blade, pulse for a few seconds to break up the tempeh.
4. 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).
5. 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).
6. Add garlic and onion and saute for a few minutes.
7. Add the crumbled tempeh to the pan and brown, stirring frequently.
8. Add vegetables of choice (I used spinach) to the skillet, mix, cover and reduce heat to low. Cook until vegetables reach desired doneness.
9. 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.