Tempeh on Toast
This tempeh scramble is a hearty, flavourful alternative to scrambled eggs (or more likely scrambled tofu). With onions, tomato, garlic, chili, and spices, it makes a savoury topping for toast (or to be eaten plain) while delivering complete plant-based protein. Perfect for breakfast, brunch, or a quick post-gym meal.
The flavour profile is inspired by an Indian spice base, which works great for a savoury meal. It’s high in protein, quick to make, and carries the tempeh's nutty, slightly fermented flavour.
I often have this on toast, but you can use it in a salad or as a sandwich filling. Oil is (as always) optional.
Ingredients
1 400g block of tempeh (finely chopped)
1 onion (diced)
2 tomatoes (diced)
3 cloves garlic, minced
1 green chili (halved)
1 tsp oil (optional)
1 ½ tbsp cumin
1 tbsp garam masala
½ tsp turmeric
Wholegrain toast (or whatever bread you may want)
Salt to taste
3 cloves garlic, minced
1 green chili (halved)
1 tsp oil (optional)
1 ½ tbsp cumin
1 tbsp garam masala
½ tsp turmeric
Wholegrain toast (or whatever bread you may want)
Salt to taste
Instructions
1. Dice onion, tomato, and mince garlic.
2. Heat a pan and sauté onions with a little oil (or dry-fry).
3. Add garlic and green chili and cook until fragrant.
4. Add tomatoes and green chili. Cook on low heat until it becomes thick.
5. Stir in cumin, garam masala, turmeric, and salt.
6. Add finely diced tempeh and mix well until coated.
7. Cook 5–10 minutes until heated through and flavors combine.
8. Serve on toast or however you want.
Nutritional Information
Per serving (based on 3 total servings, without toast):
Calories: 323
Protein: 30.5 g
Carbs: 20.7 g
Fat: 14.2 g
#HighProtein #QuickToCook #NoOilOption #Breakfast
