Mexican Egg-Style Tempeh

Delight your tastebuds with this Mexican egg-style tempeh. It’s spicy, it’s flavorful and it’ll very likely become one of your new favorite dishes! It’s a quick recipe that is delicious as breakfast, brunch, lunch, or dinner – serve it simply on toast, or with rice and veggies for a full meal. Not a fan of tempeh? This recipe does transform and compliment the stronger flavor of tempeh, but you can also easily replace the tempeh with tofu if you prefer.

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Recipe yield
2 servings
Total time
15 minutes

Ingredients

  • 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

Instructions

  1. Fry the diced onions on medium-low heat.
  2. As they soften, add the tempeh, then switch to medium-high heat.
  3. Season with salt, turmeric, cumin, chili powder, and garlic.
  4. Add the black beans or pinto beans.
  5. Add the corn.
  6. Top with chopped cilantro and salsa.
  • You can switch the tempeh for tofu or seitan if you prefer.

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