It’s time to talk tempeh. Tempeh originated in Indonesia on the island of Java hundreds of years ago. In a country that saves meat for special occasions, tempeh provides a cheap and accessible protein option (one cup’s got 34 grams of the macro). Like tofu, tempeh is made from soybeans, but this time the legumes are fermented in a process that naturally binds them together into a cakelike block. Traditional tempeh is made from soybeans alone, but many supermarket varieties also include some other kind of bean or grain, like barley, rice, flax, or millet.
Tempeh is firmer and meatier than tofu, with a distinctly nutty, slightly tangy taste. Right outta the package it can be bland and bitter, but its texture and ability to soak up marinades and spices make it super simple to cook with.
In the tempeh-making process, the soybeans get slightly crushed before fermenting. This is why, unlike tofu, you can crumble it without turning it into mush. When broken into pea-size pieces, it cooks quickly and all those bits get nice and crispy.
To get into it, we’re pulling out the cast iron and sizzling it up for breakfast. This hash is a one-pan wonder that can easily be doubled for brunch entertaining (just add eggs and tortillas!) or a hearty breakfast for two. It can be tweaked to suit your needs or what you have lying around in the kitchen. Use regular potatoes instead of sweet potatoes and throw in whatever greens you’ve got (or none!). It lasts about three days in the fridge, so you can make it ahead of time for brunch entertaining too. Just warm up some oil in a skillet to reheat it, so the tasty little tidbits can crisp back up. Pro tip: Serve with tortillas and you have instant breakfast tacos.
Maple-Chipotle Sweet Potato and Tempeh Hash
Yield: 2-4 servings
Ingredients:
- 3 tablespoons plus 2 teaspoons olive oil, divided
- 8 ounces tempeh, crumbled
- 1 chipotle in adobo sauce, finely chopped
- 1 tablespoon Dijon mustard
- 1 tablespoon maple syrup
- 1 teaspoon smoked paprika
- 1 teaspoon salt, divided
- 1 teaspoon pepper, divided
- ½ small yellow onion, finely chopped
- 1 large sweet potato, cut into ½-inch cubes
- 4 leaves kale, stemmed and torn into pieces
- Sliced scallion greens, for serving
Procedure:
- In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the tempeh and cook until golden brown, stirring, 5-7 minutes.
- Meanwhile, in a small bowl, combine chipotle, mustard, maple syrup, smoked paprika, and ½ teaspoon each salt and pepper. Once the tempeh is done, add it to the bowl and stir to coat in the sauce.
- Return the skillet to medium heat and add 2 teaspoons of olive oil. Add the onion and ¼ teaspoon each salt and pepper and cook, stirring occasionally, for 3-5 minutes, or until softened. Remove from the pan and add to the bowl with tempeh.
- Heat the remaining 2 tablespoons of olive oil in the skillet. Add the sweet potatoes and remaining ¼ teaspoon each salt and pepper and cook, stirring occasionally, for 8-10 minutes, or until fork-tender. Add the kale and return the onions and tempeh back to the skillet. Cook until heated through.
- Top with scallion greens before serving.
