Healthy Mexican Breakfast

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      I think tempeh is kind of unfairly stigmatized. Tofu is mainstream now but its’ lumpy, rugged brother, Tempeh, hasn’t had his moment yet. I prefer tempeh actually, it’s a much more interesting (some would say toothesome) texture and it takes on the flavor of whatever you cook it in and brings its’ own earthy flavor. I once had a tempeh “BLT” and the tempeh was so well marinated and cooked I couldn’t believe it wasn’t bacon. And I love my bacon so that’s sayin something.

Also, shout out to the Avocado Man at the SLO Farmers Market– 5 of these beauties for $2. If that’s not a reason to be the happiest town in America I don’t know what is

{serves 1}

  • 1/2 can black beans
  • 1/2 can pickled chilis
  • 2 tsp garlic salt
  • 2 tsp paprika
  • chili flakes
  • 3 tbsp olive oil
  • 1 egg
  • 5 slices tempeh
  • 1/4 yellow onion
  • 2 cloves garlic
  • 1/4 avocado
  1. mince garlic and and dice onions
  2. heat 2 tbsp olive oil over medium high heat and add garlic then onions
  3. when onion is turning opaque add the beans and pickled chilis and stir to incorporate
  4. in another small pot bring water to a boil, then add egg (gently!) and reduce to a simmer and cook for 5-8 minutes depending on how soft you want your egg yolk, I like mine right at the 5 minute mark
  5. get it out with a slotted spoon and run it under cold water
  6. in a small saute pan heat 1 tbsp olive oil, paprika and garlic salt over medium low heat
  7. slice tempeh into strips and add it to the pan, when browned on one side flip each slice then remove from heat
  8. serve bean slop in a bowl, peel egg and throw it in there, slice avocado and add it, then top with tempeh and dig in


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