This smoky, flavorful breakfast tempeh scramble is made with sweet potato chunks, red pepper and avocados. Serve on it's own, or wrapped in a warm tortilla!
If you love a good savory breakfast, well I've got something for you! This tempeh scramble is absolutely scrumptious.
This isn't your typical savory vegan breakfast. Most use something along the lines of tofu or chickpea flour to replicate eggs. And that's great! I love those dishes. But in this recipe tempeh is the star, and it's not pretending to be anything it's not. Tempeh is basically a block of fermented soybeans, so it crumbles up really well and has an excellent texture for breakfast scrambles.
In this recipe, the tempeh gets doused with smoky seasonings and cooked up with chunks of sweet potato, which happen to go really well with smoky flavors.
Definitely give this one a try if you're looking to break out of the usual tofu scramble routine.
Ingredients You'll Need
- Olive oil. You can use another high-heat oil if preferred.
- Sweet potato. We're using a standard orange sweet potato, which may also be labelled as a yam at some American supermarkets.
- Tempeh. This can be found in the refrigerated are of the natural foods section of most supermarkets, near the tofu. You'll find different varieties of tempeh containing different grains and seeds — any of them will work in this recipe. Or, if you're up for it, try making some homemade tempeh.
- Red bell pepper. Feel free to use a pepper of another color if that's your preference.
- Soy sauce. Gluten-free tamari or liquid aminos can be substituted if needed.
- Ground cumin.
- Smoked paprika.
- Maple syrup.
- Lemon juice.
- Salt & pepper.
- Accompaniments. You can serve your tempeh scramble on it's own, or stuffed in tortillas, topped with scallions, avocado, hot sauce, or anything else you desire!
How It's Made
Start by heating your oil in a large skillet. Add diced sweet potato and cook it until it starts to brown. Make sure to use a good nonstick cooking surface to prevent burning.
Add the onion and cook it for a few minutes, followed by the garlic. The sweet potato should be starting to soften up by now. Add crumbled tempeh and cook everything for a few more minutes, until the tempeh starts to brown.
Finally, add diced bell pepper and the remainder of your seasonings: soy sauce, cumin, smoked paprika, lemon juice and maple syrup. Cook everything for just a couple minutes more, just to dry up the liquid ingredients you just added.
Tip: Tempeh naturally has a slightly bitter flavor, and not everyone is a fan. If this sounds like you, try steaming it for a few minutes before cooking with it. This will reduce the bitterness.
Your vegan tempeh scramble is ready to serve! Enjoy it on it's own, or with the accompaniments of your choosing. You don't even have to eat it for breakfast — this one makes an excellent lunch or dinner as well!
Leftovers & Storage
Leftover tempeh scramble will keep in an airtight container in the fridge for about 4 days, or in the freezer for about 3 months.
More Savory Vegan Breakfast Recipes
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Smoky Sweet Potato Tempeh Scramble
- 2 tbsp. olive oil
- 1 small sweet potato finely diced
- 1 small onion diced
- 2 garlic cloves minced
- 1 (8 oz.) package tempeh crumbled
- 1 small red bell pepper diced
- 1 tbsp. soy sauce
- 1 tbsp. ground cumin
- 1 tbsp. smoked paprika
- 1 tbsp. maple syrup
- 1 tbsp. lemon juice
- Salt & pepper, to taste
For Serving (Optional)
- 1 avocado sliced
- 2 scallions chopped
- 4 medium flour tortillas
- hot sauce
Heat olive oil over medium heat in a large skillet. Add sweet potato and sautee until lightly browned, about five minutes.
Add onion and continue to sautee until softened, about five minutes. Add garlic and sautee another minute. Add tempeh and sautee until browned, about five minutes. You may need to break up some bits of tempeh with a spatula.
Add pepper, soy sauce, cumin, paprika, maple and lemon juice. Sautee about two more minutes.
Remove the skillet from heat and season the scramble with salt and pepper to taste.
Serve in tortillas or in bowls.
Top with avocado, scallions and hot sauce.
Nutrition information is for the scramble only and does not include accompaniments.