Ah! It’s the last day of our lil’ #reCHAARG — what did you guys think?! Not going to lie — I missed my turkey sausage this week *sad face*. I really want to try + branch out with my proteins, so I created this zesty tempeh scramble — can’t wait for you guys to try it!
Tempeh is a fermented soy product that most often has grains or seeds added. I opted for an organic grain-free version with flax seed added [yay flax seed!]. I love the oaty texture – it makes dishes a little more hearty + is full of protein, of course!
¼ block of Organic Tempeh [~2 oz]
¼- ½ tsp Cayenne Pepper [depending how hot you like it : )]
3 Baby Sweet Peppers – chopped
¼ cup Red Onion – chopped
*not pictured — ¼ tsp Garlic Powder
1] Cut tempeh into small cubes + toss with cayenne pepper + garlic.
2] Sauté peppers + onion in olive oil until very soft [7-10 minutes] — about hallway through, add tempeh.
3] Scramble eggs + cook over low//medium heat [the key to fluffy eggs is to cook them on low temp + constantly stir them!].
4] Toss eggs + tempeh mixture together.
5] Top off your scramble with mango//peach salsa or avocado – YUM. +ENJOY : )
+Alexa, RD + VirtCHAARG Girl from Cincy