Tempeh Breakfast for Dinner
Serves 2
30 mins


For The Tempeh
  • 1 pack of Tempeh
  • 25ml vegetable oil
  • 2 tbsp light soy sauce
  • 1.5 tsp maple syrup
  • 1 tsp smoked paprika

For The Hash
  • 1 small white onion
  • 300g baby potatoes
  • 1 green pepper
  • 1 tablespoon vegetable oil

For The Smashed Avocado
  • 2 large avocados
  • 1 red chilli
  • juice of 1 lime
  • pinch of salt


1. For the Tempeh - dice the Tempeh and marinate in the oil, soy sauce, maple syrup and paprika for 10 minutes turning halfway.

2. Transfer the marinated Tempeh and the marinade into a cold frying pan then put on the heat. Cook for about 10-15mins turning halfway. Drain onto a piece of kitchen paper.

3. Dice the baby potatoes, and cook until tender.

4. Clean the frying pan, heat then add 1 tbsp sunflower oil. Add the cooked potatoes and fry for a couple of minutes until browned. Add the onion and pepper and cook until softened. Add the cooked Tempeh and toss together and cook for a couple of minutes.

5. For the avocado smash - peel and de-stone the avocado and put in a bowl with a pinch of salt and the lime juice. Roughly mash together with a fork. Deseed the chilli and finely chop.

6. Serve the hash on a plate, top with some of the avocado, and sprinkle with some of the chopped chilli.