Farmer's Breakfast with Maple Tempeh

The non-vegan version of this breakfast was very popular in my family when I was a kid. We'd make it at home on Saturdays, we'd make it camping in the summer, we'd make it on a colder winter weekend. Its so easy to make and so delicious to eat!

 Farmer's Breakfast with Maple Tempeh

Farmer's Breakfast with Maple Tempeh


Serves 4

Farmer's Breakfast with Maple Tempeh

  • 1 onion, chopped
  • 1 garlic clove, minced
  • 1 block tofu
  • 1 tsp turmeric
  • 1/3 cup nutritional yeast
  • 1 cup water
  • 1 large russet potato, diced
  • 2 roma tomatoes, chopped
  • 1 package tempeh
  • 3 tbsp low sodium soy sauce
  • 3 tbsp maple syrup

Bake the Potato

Dice the potato and lay out on a silicon baking mat on a baking sheet. Bake at 400 degrees for 25 minutes.

Sauté the Onion

Sauté the chopped onion in 1/2 cup of water. After 5 minutes, add in the minced garlic. Crumble the block of tofu over the top of the onion and garlic and sprinkle on the turmeric and nutritional yeast. Add in the 2 chopped tomatoes, and another 1/2 cup of water and mix together and continue cooking for another 15 minutes. Once the potato is done baking, add in to the tofu mixture.

Make the Maple Tempeh

Slice the tempeh in half the long way and then slice into strips. Mix the soy sauce and maple syrup together. In a dry pan lay out the tempeh and pour the soy sauce and maple syrup over the top and cook for about 15-20 minutes. The sauce will absorb into the tempeh and just before it gets too crispy remove from the heat. You can either mix the tempeh into the tofu scramble or enjoy it on the side!

As always, I like to top my tofu scrambles with hot sauce and pre made salsa!

 Farmer's Breakfast with Maple Tempeh

Farmer's Breakfast with Maple Tempeh