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Savory Tempeh Breakfast Scramble

Step 1
Gather your ingredients.
Step 2
In a small bowl, whisk together the tamari or coconut aminos, maple syrup, vinegar, garlic, paprika and pepper together.
Step 3
In a small bowl, whisk together the tamari or coconut aminos, maple syrup, vinegar, garlic, paprika and pepper together.
Step 4
Add half of the oil to a large skillet and place over medium-high heat. Add the crumbled tempeh in an even layer and cook until browned on the bottom, about 3 minutes. Pour the sauce mixture over the tempeh and continue cooking stirring frequently until browned and most of the liquid has cooked off. Remove to a plate and set aside.
Step 5
Add the remaining oil to the skillet and add the tomatoes and cook for 3 minutes until they start to blister. Add the broccoli and cook until bright green, about 1 minute. Sprinkle to taste with salt and pepper.
Step 6
Serve the tempeh and vegetables with baby greens, whole grain bread and optional toppings.
Step 7
Step 8
Prep time
5 minutes
Cook time
8 minutes
Calories
262 Kcal
Serves
4

Ingredients

  • blespoons low sodium tamari or coconut aminos for gluten free
  • 1 tablespoon maple syrup
  • 1 tablespoon apple cider vinegar
  • 1 clove garlic, minced
  • 1 teaspoon smoked paprika
  • ¾ teaspoon black pepper
  • 1 8-ounce package tempeh
  • 1 tablespoon olive oil
  • 2 cups broccoli florets
  • 1 cup cherry tomatoes, halved
  • 2 cups baby greens
  • 4 slices thin sliced whole grain bread (about 70 calories each)
  • Optional for serving: 1 avocado, sliced, condiments such as ketchup, etc.

Nutrition

  • Calories including 1 slice 70 calorie bread without optional toppings: 262;
  • Total fat: 10g;
  • Sat fat: 1g;
  • Sodium: 344mg;
  • Total carbs: 30g;
  • Total sugar: 11g;
  • Fiber: 9g;
  • Protein: 15g

Instructions

Step 1
Gather your ingredients.
Step 2
In a small bowl, whisk together the tamari or coconut aminos, maple syrup, vinegar, garlic, paprika and pepper together.
Step 3
In a small bowl, whisk together the tamari or coconut aminos, maple syrup, vinegar, garlic, paprika and pepper together.
Step 4
Add half of the oil to a large skillet and place over medium-high heat. Add the crumbled tempeh in an even layer and cook until browned on the bottom, about 3 minutes. Pour the sauce mixture over the tempeh and continue cooking stirring frequently until browned and most of the liquid has cooked off. Remove to a plate and set aside.
Step 5
Add the remaining oil to the skillet and add the tomatoes and cook for 3 minutes until they start to blister. Add the broccoli and cook until bright green, about 1 minute. Sprinkle to taste with salt and pepper.
Step 6
Serve the tempeh and vegetables with baby greens, whole grain bread and optional toppings.
Step 7
Step 8

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