That’s right! Tempeh and quinoa for breakfast!
This is so not me, I will mostly choose any sweet breakfast over a savory breakfast but Ellen came up with the idea to make a vegan savory breakfast bowl and I thought why not. I used to eat savory breakfasts, before I was vegan, but stopped eating them because they would always include eggs. I do make scrambled tofu sometimes, but more often for lunch than for breakfast.
This recipe includes a few of my favorite ingredients; tempeh, sundried tomatoes, avocado and (plant) yogurt. When we wrote down the ingredients for the future breakfast bowl I was still thinking this would rather be something I would make at lunchtime (or even dinner) but when we made it the first time and had it for breakfast it was actually so tasty that Ellen convinced me to call this a breakfast bowl.
This bowl has a perfect combination of flavors, lightly marinated tempeh (my fave!), baked tomatoes, sundried tomato pesto, creamy avocado, flavorful quinoa and yogurt making it all come together into a delicious, creamy dish.
I have to admit that I would probably make this for brunch or in the weekend since it takes a bit more time than I usually would like to spend in the kitchen in the a.m. but if you have some time on hand in the mornings, this is the perfect way to spend your time.
Or you can make it for lunch or dinner like I sometimes do #brinner.
Savory tempeh breakfast bowl
120 gram tempeh
3 tbsp soy sauce
2 tbsp maple syrup
12 cherry tomatoes
2 tbsp sundried tomatoes
3 tbsp pumpkin seeds
120 gram cooked quinoa and/or couscous*
4 tbsp plant yoghurt
few sprigs of parsley, chopped
* We used a mix of both
Slice the tempeh and add to a bowl. Mix the tempeh with soy sauce and the maple syrup and marinate for 10 minutes.
Slice the tomatoes in half and bake them in a pan for a few minutes until soft.
Bake the tempeh in a pan until all the sauce is caramelised.
Add the sundried tomatoes and the pumpkin seeds to a food processor and coarsely blend, if necessary add a splash of water.
Thinly slice the avocado.
Add the quinoa or couscous and the yogurt to a bowl. Add the tempeh, baked tomatoes and the sun dried tomato pesto. Top with the avocado, sesame seeds and the parsley.