But all that being said, sometimes I need a bit of a switch up and need some spice and flare at breakfast. That's where this Mexican tempeh scramble comes into play. Lots of onions and garlic which is always the best place to start, then tossed with spices, some heat, and of course cilantro. This is a classic combo, so why mess with a good thing?
You can substitute tofu for tempeh if you can't get your hands on tempeh - a tofu scramble would be just as delicious. Tofu and tempeh are both soy, but have very different textures and characteristics. Tofu is softer and creamier, and resembles scrambled eggs much more closely. Tempeh is nuttier and drier and has more of a bite to it. I love both of them, but I try to eat tempeh more often since fermented soy is a little better for you. If you find that the tempeh is too dry, feel free to add more oil, water or stock to the pan to moisten it.
2 tbsp olive oil
1 pack tempeh, crumbled
1/4 red onion, diced
1 red pepper, diced
3 garlic cloves, minced
1 tbsp cumin
1 tsp coriander
2 tsp chili powder
2 green onion stalks, sliced
1/2 cup packed cilantro, roughly chopped
Salt and pepper
1) Begin by heating olive oil in a pan over medium heat, add the red onions and saute for a couple of minutes to soften.
2) Add the red pepper and continue to saute for another minute or two.
3) Add garlic and crumbled tempeh and mix well. Make sure to stir often to avoid burning your garlic. If your pan is too dry, add more oil or water to the pan.
4) Add spices, salt, and pepper and mix well.
5) Cook until tempeh is heated through.
6) Remove from the heat and add green onion, cilantro, and the juice of 1 lime.
Eat this delicious scramble on its own, on toast, or in a tortilla shell for a morning breakfast wrap!