2 8oz packages of tempeh, any flavor, cut in halves
olive oil for spraying skillet
2 large russet potatoes or 4 smaller ones, finely diced
1 medium onion, diced
4 cloves of garlic, minced
(i had half of a jalapeno pepper that i finely chopped and threw in too!)
1/4 c. of water or i used roasted garlic rice wine vinegar for deglazing pan
1/2 c. chopped frozen spinach
1 tbsp. Bragg’s liquid aminos (or shoyu or tamari or soy sauce)
1 tbsp. cumin
1 tsp. turmeric
2 tsp. curry powder
1 tsp. thyme
1 tsp. paprika (i used smoked)
salt & pepper, to taste
cayenne pepper, optional
1 c. of vegetable broth or water
1/2 c. nutritional yeast
1/4 c. Daiya vegan cheese, optional (i used pepperjack)
Ketchup & Hotsauce, optional
1. Place tempeh halves in a steamer basket and steam for at least 15 minutes to take out bitterness.
2. Spray a skillet with olive oil and raise to medium heat. Add potatoes and onions and cook until softened, about 10 to 15 minutes. If it sticks too much, you can deglaze the pan with the 1/4 c. or water or vinegar, and lower heat. Add garlic (and jalapeno) and cook for an additional minute.
3. Add tempeh to pan and break up into crumbles. Make a well in the center of the skillet, add frozen spinach and break it up a bit until the frost melts. Add all seasonings (not nutritional yeast!) and pour in broth or water. Stir until well combined and heated through, about 5 minutes. Stir in Daiya cheese if using.
3. Remove from heat and stir in nutritional yeast. Top with ketchup and hotsauce and plate or roll into a breakfast burrito!