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Tempeh Breakfast Skillet

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Tempeh Breakfast Skillet

Phase 2 | Serves 2

Prep Time: 15 minutes | Total Time: 15 minutes


8 ounces tempeh, cut into ½-inch cubes
½ cup diced red bell pepper
½ cup diced yellow onion
½ cup 1-inch asparagus pieces
2 cups sliced button mushrooms
1 tablespoon balsamic vinegar
3 cups baby spinach
Pinch ground nutmeg
Freshly ground black pepper
Sea salt


  1. In a large nonstick skillet over medium-high heat, sauté the tempeh until browned, about
    5 minutes.
  2. Push the tempeh to the side of the pan.
  3. Add the red bell pepper, onion, and asparagus.
  4. Sauté for 2 minutes, or until the onions begin to soften.
  5. Add the mushrooms and continue to cook the veggies for another 2 minutes (the mushrooms will begin to give up their water).
  6. Stir the tempeh back into the mixture.
  7. Add the balsamic vinegar, cover and simmer for 1 minute.
  8. Stir in the baby spinach. Add nutmeg, salt, and pepper to taste and serve.