Savory Tempeh Breakfast Hash

Savory Tempeh Breakfast Hash is a soy-free tempeh breakfast made with fresh, fermented chickpea tempeh instead of soy. A few simple swaps keep it gluten-free, too.

3 to 4 servings · About 30 min · Soy-free · Gluten-free option

Why fermented chickpea tempeh

Because our tempeh is cultured from chickpeas rather than soybeans, it brings a mild, savory, nutty base that carries bold flavors well and keeps the whole dish soy-free.

Ingredients

• 8 oz fresh tempeh, cubed ½”
• 1 tbsp tamari
• 1 tsp sesame oil
• 1 tbsp rice vinegar
• 2 cloves garlic, minced
• 1 tsp maple syrup
• 1 tsp smoked paprika
• 1 tsp chili powder
• ½ tsp cumin
• 1½ tbsp neutral oil
• 2 cups waxy potatoes, ¼”, ½” dice
• 1 cup sweet potato, same dice
• 1 red bell pepper, diced
• ½ yellow onion, diced
• 2 cups kale, stems removed
• salt + pepper
• avocado + hot sauce to serve

Instructions

1. Season tempeh. toss cubes with tamari, sesame oil, rice vinegar, garlic, maple syrup, and all spices. Let sit 15 min.
2. Heat oil in large cast-iron over medium-high. Add both potatoes in a single layer, don’t stir for 4 to 5 min until a crust forms. Toss and cook 8 to 10 more min until golden and fork-tender. Season with salt and pepper.
3. Add onion and bell pepper; cook 3 to 4 min until softened.
4. Add tempeh with all marinade liquid. Cook 5 to 6 min until marinade absorbs and caramelizes.
5. Fold in kale, stir 2 min until wilted.
6. Serve topped with sliced avocado and hot sauce.

Make it with

This pairs with Tempeh Chorizo Crumbles. Start from a block of OG Raw Chickpea Tempeh (shop it here). Short on time? Reach for our heat-and-serve Breakfast Patty Hash Skillet.

Allergen swaps

Tamari → coconut aminos (soy-free). Sesame oil → toasted pumpkin seed oil (sesame-free).

Frequently asked questions

Is Savory Tempeh Breakfast Hash soy-free?

Yes. Our tempeh is fermented from chickpeas, not soybeans, so this recipe is naturally soy-free. Check any packaged sauces or condiments if soy is a strict concern.

How do I make it gluten-free?

The tempeh itself is gluten-free. Use gluten-free bread, tamari, or noodles wherever the recipe calls for the standard version, and confirm any packaged sauces are gluten-free.

Can I make this ahead?

Yes. Components keep well in the fridge for a day or two. For the best texture, sear or crisp the tempeh fresh before serving.

More from the tempeh kitchen

• Tempeh Scramble: The “Eggy” Breakfast Bowl
• House Tempeh Bacon