Main Ingredients

Suitable for Vegans

1 Pack of The Tofoo Co Tempeh

25ml vegetable oil

2 tbsp light soy sauce

1.5 teaspoon maple syrup

1 tsp smoked paprika

For the Smashed Avocado

2 large avocados

1 red chilli

Juice of 1 lime

Pinch of salt

For the Potato Hash

1 small white onion

300g baby potatoes

1 green pepper

1 tbsp vegetable oil

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Tempeh Breakfast for Dinner

Serves 2 • Prep 20 min • Cooking

Tempeh Breakfast for Dinner
Main Ingredients

Suitable for Vegans

1 Pack of The Tofoo Co Tempeh

25ml vegetable oil

2 tbsp light soy sauce

1.5 teaspoon maple syrup

1 tsp smoked paprika

For the Smashed Avocado

2 large avocados

1 red chilli

Juice of 1 lime

Pinch of salt

For the Potato Hash

1 small white onion

300g baby potatoes

1 green pepper

1 tbsp vegetable oil

Method

Underline

1. For the Tempeh – dice the Tempeh and marinate in the oil, soy sauce, maple syrup and paprika for 10 minutes turning halfway.

2. Transfer the marinated Tempeh and the marinade into a cold frying pan then put on the heat. Cook for about 10-15mins turning halfway. Drain onto a piece of kitchen paper.

3. Dice the baby potatoes, place in a bowl and add a splash of water. Cover and microwave for 5 minutes until tender. Drain and steam dry for a couple of minutes.

4. Clean the frying pan, heat then add 1 tbsp sunflower oil. Add the cooked potatoes and fry for a couple of minutes until browned. Add the onion and pepper and cook until softened. Add the cooked Tempeh and toss together and cook for a couple of minutes.

5. For the avocado smash – peel and de-stone the avocado and put in a bowl with a pinch of salt and the lime juice. Roughly mash together with a fork. Deseed the chilli and finely chop.

6. Serve the potato hash on a plate, top with some of the avocado, and sprinkle with some of the chopped chilli.