Preheat a large skillet or other heavy-bottomed pan over medium heat. Add 2 tablespoons of oil and the tempeh and sauté for about 7 minutes, stirring often, until lightly browned. Add sliced bell pepper, onion, and the remaining 1 tablespoon of oil. Sauté for about 5 minutes until veggies are tender-crisp. Add garlic and thyme and sauté for 1-2 more minutes until fragrant (being careful not to burn the garlic). Add greens and sauté until lightly wilted. Remove from heat. Sprinkle with salt and pepper to taste.
Try topping with nutritional yeast, hot sauce, avocado, sliced tomatoes, or more raw greens!
from the NSM Nutrition Team recipe box
This scramble is a nutrient-packed breakfast that provides 11 grams of fiber, 21.7 grams of protein, and 20% of the RDA of Iron (per serving). Tempeh is a fabulous vegan source of easy-to-digest protein that has a delicious nutty flavor and satisfying texture. Don’t be scared to add more veggies if you got them! This would also be fabulous with zucchini, asparagus, mushrooms, etc.
dairy-free, gluten-free, vegan
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