Print Recipe

Tempeh scramble

Servings: 2
Calories: 590kcal


  • 1 onion finely diced
  • 2 cloves garlic minced
  • 300 g (or 1 block) chickpea tempeh (or any GMO Organic Tempeh you can find)
  • 1/2 sweet potato finely diced
  • 1 tsp cumin
  • 1 tsp paprika
  • ½ red capsicum
  • lemon
  • 1 tbsp sweet soy or sub tamari
  • coriander
  • red chilli
  • bread of choice
  • 1 tbsp olive oil
  • salt and pepper
  • 1 avocado


  • In a hot frying pan with oil, sautee onions and garlic until fragrant.
  • Add potato and cook for 10 minutes or until soft. Add a small amount of water if needed.
  • Add spices and half the coriander.
  • Crumble in 2/3’s of the block of tempeh and cook for a further 10 minutes.
  • While that’s cooking, slice the remaining tempeh into strips, in a separate frying pan with oil add the tempeh and fry until golden and crunchy.
  • Cut avocado in half and then slice thinly.

To serve

  • Toast your bread, layer on a thick layer of the tempeh scramble
  • Add your crunchy tempeh strips, avocado and garnish with remaining coriander, chopped chilli and a squeeze of lemon juice.