Scrambled Tempeh with Capsicums & Spinach
Prep time
Cook time
Total time
Author: Larah Brook
Recipe type: Breakfast
Cuisine: vegetarian
Serves: 4
Ingredients
- 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
Instructions
- In a large non-sticky pan heat (at medium heat) add two tablespoons of onion infused olive oil
- Add tempeh and with a wooden spoon crumble it (while it is cooking), so that it looks similar to scrambled eggs
- Cook for 5 minutes or until lightly browned
- Add the sliced red bell pepper and drizzle the garlic infused oil
- Sauté for another 5-8 minutes until the bell peppers are softened then add the baby spinach and the thyme
- Stir the mix for another minute
- Season with salt and pepper and serve immediately
