Tempeh breakfast hash with spinach

Name: Tempeh breakfast hash with spinach
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 1
Cuisine: American
Ingredients: 120 g Tempeh; 100 g Potato; 40 g Onion; 60 g Spinach; 7 g Olive oil; 2 g Smoked paprika; 1 g Salt

Crisp cubes of tempeh and potato fried with onion and smoked paprika, spinach wilted through at the end.

BreakfastAmericanVeganEasyNutri-Score A

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Prep: 5 min
Cook: 15 min
Serves: 1 person

Nutrition per serving

405kcal per serving

Protein29 g

Carbs33 g

Fat21 g

Fiber16 g · 57% of 28 g daily

Share of this meal’s energy Daily protein, carb and fat targets aren’t set, so these are shown as this meal’s own split. Fiber is part of carbs, so its bar is measured against the standard 28 g daily value instead.

Calculated from each ingredient's nutrition per 100 g and the grams used, then divided by the servings.

Ingredients (7)

Method

1
Heat the oil in a frying pan and add the potato; cook for 6 minutes, turning, until it starts to colour.
2
Add the tempeh and onion and fry for another 6 minutes until the tempeh is golden on most sides.
3
Stir in the paprika and salt, then the spinach, and cook just until it wilts.
4
Serve straight from the pan.

One-panHigh-proteinHigh-fiberLow-carb