We got some lovely adzuki (red bean) tempeh the other day and after using half for a lovely steak dinner I used up the remainder in this hearty 2-part breakfast scramble.
The 'salad' ingredients take a bit to marinate - feel free to make them the night before, or if you're an early riser like me, throw it together before morning yoga and when you're ready to cook it'll be perfect! —Darice Dan Chang
ripe hass avos, cubed
large red juicy tomato, cubed
organic soy sauce or tamari
organic adzuki tempeh
block ultrafirm 'ban' tofu, animal eaters can use eggs
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!
Optional: 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!