This dish began as an attempt to recreate the hearty breakfast flavor of bacon, eggs, and hash browns. I don’t know if I can claim success there, or even if I want to, but what I can say is that this far exceeded any expectations I had, and even my carnivorous family members specifically ask for this. That is the sign of something special, when a carnivore asks for you to “make that tempeh thing.”
Give this a try, and don’t be afraid to adjust the spices or vegetables to your taste.
- 3 or 4 small to medium potatoes – diced
- Tempeh (1 package)
- Spinach (a handful, cut, but not too small)
- 6 Garlic cloves
- 1 tablespoon olive oil
- 1/2 knob of ginger
- 2 teaspoons Apple Cider Vinegar
- 1/2 teaspoon of Tumeric
- 1/2 teaspoon of Garam Masala
- 1/2 teaspoon of Coriander
- 1/2 teaspoon of Cumin
- 1/2 teaspoon of Curry powder
- approximately 1 teaspoon of Salt
- Prepare the Tempeh – fill a sauce pan up with water, add two garlic cloves, apple cider vinegar, 1/2 to 1 teaspoon salt, bring to boil and add the tempeh. Cook for about ten minutes. Remove from water and set aside. When cool enough to handle, cut into 1 inch cubes.
- In a separate saucepan while the tempeh is cooking, heat up the olive oil, add the spices (tumeric, garam masala, coriander, cumin, curry), 1/2 tsp of salt, and cook for about 1 minute until fragrant. Add the onions, ginger and garlic, stir well until coated with spices, and cook until onions are transparent, which will be about 7 minutes.
- Add the potatoes to the onions, stir well, and cook until soft, approximately 10 minutes. Add salt as desired. Then stir in the tempeh and approximately two tablespoons of water. Mix well, using a spatula to lift out the spices from the bottom of the saucepan. Add more water if necessary, but not too much. Cover and cook for about ten more minutes, stirring occasionally. Tempeh should break up slightly.
- Add the spinach and some more water and salt as needed, and cook until spinach is wilted.