I love a hearty breakfast, but I like a hearty breakfast which leaves me feeling awake and ready to go. For me, unfortunately, animal products tend to leave me feeling a big sluggish. While this means the recipe below is a plant-based (vegan) breakfast, before you write this off, try it! Even if you’re a meat eater, this is not disappointing. For those who’ve never eaten tempeh, it’s wonderful, high in protein and very good for you. I tend to use the whole grain and/or flax one but use whichever looks best to you.
There are three things I prefer in a good breakfast: carbs, lacto-fermented veggies, and greens. I tend to have more energy, and overall feel better throughout the day. Oh, and one last thing, I need a quick breakfast. Even on weekends I don’t like to spend a ton of time in the kitchen in the morning. It’s delicious too.
Secret’s out though – it’s also great for lunch or dinner.
P.S. Husbands out there – my chainsaw wielding, carpenter, all around Maine man thinks this is delicious too.
- 2 thick slices hearty bread
- 1 block tempeh
- 1 large handful baby kale
- 1 avocado
- Garlic powder
- Splash soy sauce (optional)
- Splash mirin (optional)
- Green salsa (optional)
- Lacto fermented veggies (Kimchi works great with this)
- Heat dry cast iron skillet on medium heat.
- Add two slices toast & weight down with a plate or sandwich press to get a nice toast on either side.
- While bread toasts, cut tempeh into four equal squares (standard tempeh block cut in half, and each half block halved again length wise).
- Place tempeh in a bowl and a splash of soy sauce and mirin. Gently ensure each piece gets coated.
- Remove toasted bread from skillet and set aside.
- Add tempeh & large handful of kale to the dry skillet
- Flip tempeh when browned and brown other side, stir kale and cool until wilted
- Cut avocado in half, remove seed, scoop out flesh with a spoon and cut into slices
- To toast, add two tempeh squares, topped with kale, a sprinkle of garlic salt, and avocado.
- If using green salsa drizzle on top of avocado
- If using kimchi either place to the side, or on top of avocado
- Photo includes kimchi and lacto-fermented beets from Gracies Garden, a Maine company.