Scrambled Tempeh with Capsicums & Spinach

Scrambled Tempeh with Capsicums & Spinach
Prep time
Cook time
Total time
Recipe type: Breakfast
Cuisine: vegetarian
Serves: 4
  • 2 cups (320g) tempeh, sliced
  • 1 medium red bell pepper (red capsicum), thinly sliced
  • 2 cups packed (60g) of raw baby spinach
  • 2 tablespoons of onion infused oil
  • 2 tablespoons of garlic infused oil
  • 1 teaspoon dried thyme or 1 tablespoon chopped fresh thyme
  • Salt and pepper to taste
  1. In a large non-sticky pan heat (at medium heat) add two tablespoons of onion infused olive oil
  2. Add tempeh and with a wooden spoon crumble it (while it is cooking), so that it looks similar to scrambled eggs
  3. Cook for 5 minutes or until lightly browned
  4. Add the sliced red bell pepper and drizzle the garlic infused oil
  5. Sauté for another 5-8 minutes until the bell peppers are softened then add the baby spinach and the thyme
  6. Stir the mix for another minute
  7. Season with salt and pepper and serve immediately


About Larah

I have been suffering from Irritable Bowel Syndrome for many years, but it took a longtime to get a diagnosis, since then I have been following a low FODMAP diet, which has changed my life for the better. This is my story and experience with IBS and the low FODMAP diet.