Tempeh Scramble

Recipe by @branwenedenvegan

cooking time: 10 minutes

serves: 2

ingredients

200g tempeh (I used defrosted tempeh from my freezer, which I think helped with the texture)

1/2 tsp black salt/kala namak

1 tsp wholegrain mustard

1/2 tsp garlic powder

2 tbs nutritional yeast

1 tsp oregano

1/4 tsp turmeric (optional, this is just for colour) 

Black pepper (to taste)

Splash of non-dairy milk 

1 tbs vegan mayonnaise (optional)

Oil

notes

Here, I have served the tempeh scramble with roasted cherry tomatoes, fried button mushrooms, salad and spoked paprika roasted potatoes. It is equally good on toast, with beans or straight out of the pan! 

I let my tempeh sit at room temperature for an hour to defrost, but I'm sure it could be left overnight in the fridge if you are using it from frozen. I think the freezing and defrosting process helped to soften the tempeh to create a good scramble texture. If using fresh tempeh, it might need to be gently cooked in a little water for a few minutes first to get it nice and soft.

method

- Crumble the tempeh up with your hands into a bowl. 

- Add all the ingredients other than mayonnaise and oil and give it a good mix to ensure it's evenly distributed.

- Lightly oil a non-stick frying pan and put it on a medium heat. 

- Add the scramble mixture to the pan, keep it moving using a spatula to cook it evenly. It should take just a few minutes to heat through. 

- Add a splash more non-dairy milk if it looks as though it is drying out. 

- Once it is cooked through, take the pan off the heat then stir in the vegan mayonnaise if using to make it extra creamy and rich.

- Serve!