Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
A plant-based fry-up: thin slices of tempeh crisped in a smoky glaze, with mushrooms, tomatoes and greens.
Equipment: Large frying pan
Measures and names
Ingredients
- 350 g tempeh, sliced into thin rashers
- 1 tbsp tamari
- 1 tsp smoked paprika
- 2 tbsp olive oil, divided
- 200 g chestnut mushrooms (cremini mushrooms), sliced
- 2 tomatoes, halved
- 100 g baby spinach
- Salt and black pepper
Optional extras
- 1 tsp liquid smoke
Method
- Mix the tamari and smoked paprika (and liquid smoke, if using) in a shallow dish and turn the tempeh slices in it.
- Heat 1 tbsp oil in a large frying pan and fry the tempeh for 3-4 minutes a side until crisp at the edges. Keep warm on a plate.
- Add the rest of the oil and fry the mushrooms and tomatoes, cut side down, for 5 minutes. Add the spinach for the last minute to wilt.
- Season and serve everything together.
Swaps and tips
Slice the tempeh as thinly as you can so the edges crisp like bacon. Tamari is a gluten-free soy sauce; ordinary soy sauce works if gluten isn't a worry.
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 38 g | 10 g | 16 g | 26 g | 430 kcal |
Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.
Recipes are AI created and editorially reviewed; kitchen testing is ongoing. Made this recipe? .
Recipe from healthshelf.org
