Tempeh Berry Breakfast Salad

breakfast+salad.jpg

Mighty Tip

Coconut aminos can be used as an alternative to soy sauce to decrease sodium!

If you’re looking to get more vegetables and fruits in your day, then why not start at breakfast? This Tempeh Berry Breakfast Salad quickly became one of my favorites because of the incredible combinations of textures and flavors. Hope you love it as much as I do! (If you think its c r a z y to eat salad at breakfast, you can still incorporate this for lunch or dinner!)

Salad Ingredients:

  • Arugula

  • Olive Oil

  • Tempeh

  • Almonds

  • Coconut Aminos (can sub soy sauce)

  • Maple Syrup

  • Soft Boiled Egg

Directions:

  1. Wash arugula (or buy it triple washed so you don’t have to!) and put it in your bowl.

  2. Cut tempeh into 1/4 inch slices. Over medium heat, cook both sides in olive oil until golden brown.

  3. Toss the amount of almonds you want into the pan with the tempeh.

  4. Add a few splashes of coconut aminos and a generous pour of pure maple syrup to the pan.

  5. Let cook for about 1-2 minutes on each side. Then, add tempeh and almonds to the arugula.

  6. Add soft boiled egg.

  7. Top with Lemon Blueberry dressing (recipe below) and enjoy!

Lemon Blueberry Dressing Ingredients:

  • 1/2 cup blueberries

  • 1 tbsp tahini

  • 2 tbsp lemon juice

  • 1 tbsp maple syrup

Directions: Blend or use a food processor until desired creaminess.



Breakfast, Vegan & VegetarianThe Mighty ChickpeaVegetarian, Breakfast, Tempeh, BlueberryComment