Red Bean Tempeh Breakfast Scramble
- Tomato-Avo-Tempeh 'Salad'
- 2 ripe hass avos, cubed
- 1 large red juicy tomato, cubed
- 1 dash organic soy sauce or tamari
- 1/2 packet organic adzuki tempeh
- The Scramble!
- 1/2 block ultrafirm 'ban' tofu, animal eaters can use eggs
- 2 tablespoons coconut oil
- 1 dash turmeric, optional
- Mix the tomato-avo-tempeh salad together and let sit for an hour for the flavors to meld. (pro tip - this makes a great side salad on its own!) Try not to eat the whole thing.
- Heat your skillet with the coconut oil. Squeeze out as much water as you can from the tofu and crumble it into the pan, Add the turmeric and salt to taste, and toss it around.
- Add the marinaded tomato-avo-tempeh salad and toss some more 'til it heats up, then plate it up!rnrnOptional: slice another half tomato and grill it on the skillet with a dash more oil and a touch of soy sauce, tamari, or salt. Top the mash with it and you're good to go!rnrnEnjoy!
tomatoavo, hass, red juicy tomato, soy sauce, adzuki, eaters, coconut oil, turmeric
Taken from food52.com/recipes/81560-red-bean-tempeh-breakfast-scramble (may not work)