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Mexican Egg-Style Tempeh

Mexican Egg-Style Tempeh

  • Author: Ido Zivli
  • Active Time: 15 min
  • Total Time: 15 min
  • Yield: 2 servings 1x
  • Category: Breakfast
  • Cuisine: Mexican


Offer your tastebuds the chance to be delighted by this Mexican egg-style tempeh. It’s spicy, it’s flavourful and it’s probably going to become a new favorite meal of yours! It’s a quick recipe that is delicious as breakfast, lunch, or dinner, so you can devour it at any time of the day. Not a fan of tempeh? You can successfully replace it with a block of tofu for a friendlier result.

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  • ⅓ cup diced onions (or 17 g)
  • 8 oz (or 250 g) tempeh, sliced
  • ⅓ cup black beans or pinto beans (or 57 g)
  • ⅓ cup corn (or 54 g)
  • 1 tsp salt
  • 1 tbsp cumin
  • 1 tsp turmeric
  • 1 tsp chili powder (add more if you want it spicy)
  • 2 garlic cloves, minced
  • Cilantro, chopped roughly (optional)
  • 3 tbsp salsa


  • Fry the diced onions on medium-low heat.
  • As they soften, add the tempeh, then switch to medium-high heat.
  • Season with salt, turmeric, cumin, chili powder, and garlic.
  • Add the black beans or pinto beans.
  • Add the corn.
  • Top with chopped cilantro and salsa.


  • You can switch the tempeh for tofu or seitan if you prefer.
  • Go all out with our delicious Guacamole Tortillas!

Keywords: Tempeh, tofu, soy, omelet, breakfast, lunch, dinner, main dish, easy, quick, under 15 minutes