Is there anything better than a jam-packed scramble on a sunny morning? I don’t think so. With tofu being out of the picture, per the rules of my Whole Life Challenge, I tried my hand at making a tempeh scramble so that my breakfasts throughout the week can be protein- and veggie-packed.
Serious YUM. I made a shitload of this stuff – about 7 servings. The nooch sauce really brought it all together and made for a savory and toothsome meal. The addition of black salt made it taste slightly eggy and quite perfect. Here’s the recipe:
- Heat oven to 350 degrees. Oil a baking sheet and spread out tomatoes. Bake for 20 minutes.
- Heat oil in a very large skillet. Cook tempeh and onions until a little browned. Add peppers, tomatoes, and kale. Add some water to pan to help steam/saute everything so it doesn’t dry out.
- Meanwhile, whisk together ingredients for nooch sauce.
- Top individual servings with sauce and enjoy! Remember: this recipe makes a shit-ton of food, so adjust accordingly!
What’s your favorite savory breakfast dish?