Maple-Glazed Tempeh Breakfast Skillet Recipe

About this recipe

A hearty and flavorful breakfast with glazed tempeh, roasted vegetables, and a touch of sweetness from maple syrup. Perfect for powering your morning.

Ingredients

• 400 g Manning Impex Frozen Tempeh 400G
• 187 Ml Pure Maple Syrup, 187Ml
• 1 Kg Red Onion 1kg
• 1 Pack Planet Organic G's Baby Leaf Spinach
• 100 G Natco Paprika Powder
• 100 G East End Garlic Powder
• 1 piece Yellow Bell Pepper
• 1 L Olive Oil – Organic
• 100 G Trs Ground Cumin Jeera Powder
• - Greenfields Black Peppercorns
• - Tata Salt

Instructions

1. 1. Slice the tempeh into thin strips and set aside.
2. 2. In a small bowl, whisk together maple syrup, paprika, cumin, garlic powder, salt, and black pepper.
3. 3. Heat olive oil in a skillet over medium heat and add the tempeh slices.
4. 4. Cook the tempeh for 3-4 minutes on each side until golden brown.
5. 5. Pour the maple syrup mixture over the tempeh and cook for 2 minutes, allowing it to caramelize.
6. 6. Remove the tempeh from the skillet and set aside on a plate.
7. 7. Add sliced bell peppers and red onion to the skillet and sauté for 5-6 minutes until tender.
8. 8. Toss in the baby spinach and cook for an additional 2 minutes until wilted.
9. 9. Return the glazed tempeh to the skillet and mix gently with the vegetables.
10. 10. Serve hot, dividing equally between two plates for a hearty breakfast.