Vine Ripe Nutrition Logo

A Fresh Approach to Eating

Try Some Tempeh for Breakfast

Have you ever tried tempeh for breakfast? I love breakfast, whether it’s morning, lunchtime, or supper. A savory breakfast versus a sweet one usually has more protein, more nutrients, and less sugar and often includes some veggies, which help keep me full longer.

Brunch at our house includes not only a savory breakfast entrée but also a fruit salad, a little bubbly, fresh-cut flowers, and some of my vintage linens. When weather permits, we like to serve it anywhere outside, such as the patio, back porch, or gazebo.

I love to make scrambles, which my friends Joe and Gloria used to call “breakfast stew.” Being able to use a variety of vegetables that I find in the garden or at the local tailgate market inspires me to have some fun with them. Many of the ingredients are leftovers in the fridge that need to be used—a little bit of this and that. I sometimes use tofu, beans, or tempeh to make vegetarian and vegan versions.

When we think of a savory breakfast, we think about bacon, sausage, eggs, and cheese; I hope this recipe helps you think outside the box with its beautiful color, variety of flavors, and textures. This vegan and gluten-free recipe could be easily made into a fodmap recipe with some portion control of avocado, beans, and tempeh, depending on which foods cause your symptoms.

Healthy High Protein Vegetarian Breakfast Recipe
Colorful, Delicious, healthy, and meatless, what is not to like about this tempeh breakfast scramble?

Colorful Tempeh Breakfast Scramble

You can make a tempeh scramble with your choice of vegetables, protein, and whole grains. You can add an egg and a little cheese on top if desired! Feel free to add a little salsa or pesto for a little kick and a pop of color! This recipe has a Mexican influence on my choice of seasonings, vegetables, and whole grain! Many people do not typically eat salad for breakfast, but they can be delicious, like my recipe for tofu breakfast salad, which I am sharing at the end of this recipe. It was inspired by one of my favorite breakfasts here in town!

Makes 4-6 servings

Four corn tortillas, cut into triangles

One chopped bell pepper (any color, but I chose orange to add some color)

One spicy pepper if desired (I left mine off and used a dollop of salsa instead)

1/2 cup chopped purple onion

One large tomato, chopped is seeded with liquid removed

One teaspoon cumin

1/2 teaspoon ground coriander

Two tablespoons of ground chili powder

Two tablespoons of garlic-infused olive oil

Salt and pepper to taste

Garnish with sliced avocado and cilantro

4 cups of spinach or other favorite green to top your breakfast scramble over

Crumble the tempeh into little pieces. Heat one tablespoon of oil in a small skillet and allow it to get brown and crunchy on medium-high heat.

Add cumin, chili powder, coriander, salt, and pepper. Allow the flavors to meld. Turn down the skillet to medium-low and add 1/4 cup water. Cover the skillet and simmer until the liquid is absorbed (about 15 minutes).

Meanwhile, heat another tablespoon of oil in a medium skillet and begin sauteing onion and bell pepper until they soften. Add the corn tortilla triangles and let them get slightly crispy. Take off the heat and toss in crumbled, seasoned tempeh.

Add chopped tomatoes to the mixture. Divide the greens between 4-6 bowls. Divide the scramble between the bowls and garnish with avocados and cilantro. Top with salsa or pesto.

Suppose you like a little egg and cheese with your scramble; top a non-vegan version with a little egg and cheese. Check out one of my versions below with a little sharp cheddar and salsa! I also added a few Mexican beans that I think you will love! You can also add a dollop of yogurt!

Make Some Tempeh for Breakfast

I hope you get creative and begin thinking outside the box about what you think is tasty and healthy for breakfast! Summer has an abundance of vegetables and is a great time to experiment. Try some tempeh for breakfast by making this delicious tempeh scramble.

Thank you for coming by and checking out what I am cooking, and I hope you come back soon! You can find out a little bit more about me here on my about page. I am a registered dietitian nutritionist in Asheville who loves to cook and share recipes to keep others healthy. You can find some more yummy breakfast ideas here!

Healthy Vegetarian Breakfast Recipe
Skip to content