Recipe of the month “Scrambled egg with tempeh, avocado and arugula”
This delicious savory brunch dish will keep you full so you can last the entire afternoon. If you want a few more carbohydrates, you can eat it on a slice of whole wheat bread. This recipe is also easy to make, and by adding herbs and spices, you can give it your own twist.
Ingredients for 1 person:
- 2 eggs
- ½ small red onion (50 grams)
- 40 grams of tempeh
- 3 cherry tomatoes
- ½ avocado (45 grams)
- 1 handful of arugula lettuce (35 grams)
- 1 tbsp (10 ml) soy sauce
- Tempeh marinade (not too much)
- Salt and pepper
- Pinch of ginger powder
- Pinch of garlic powder
- Pinch of turmeric
Preparation method:
- Cut the tempeh into strips
- Place in a bowl and marinate with the soy sauce, ginger powder, garlic powder, and turmeric.
- Let it soak in for 15 minutes.
- Chop the onion.
- Heat a frying pan with oil, sauté the onion briefly, and then add the tempeh.
- Fry the tempeh for 5 to 7 minutes until cooked through and golden brown; the tempeh can even be a little crispy.
- Meanwhile, halve the cherry tomatoes and add them.
- Beat the eggs in a bowl and add them to the pan.
- Lower the heat slightly and keep stirring well with a spatula.
- When the egg is completely set, your scrambled eggs are ready.
- Season to taste with salt and pepper.
- Scoop the scrambled eggs with tempeh into a bowl and garnish with diced avocado and arugula.
Bon appetit, enjoy!
NOTE! To make it easy to log this dish in your Lijfstijl food diary, we have also included this recipe in the nutrition app under “my meals” and recipe name “Scrambled egg with tempeh, avocado and arugula”.”
Nutritional value Scrambled egg with tempeh, avocado and arugula:
- Calories: 345 kcal
- Carbohydrates: 12 grams = 14 EN%
- Fat: 21 grams = 55 EN%
- Protein: 25 grams = 29 EN%
Nutritional value of scrambled egg with whole wheat bread:
- Calories: 426 kcal
- Carbohydrates: 25 grams = 23 EN%
- Fat: 22 grams = 46 EN%
- Protein: 29 grams = 27 EN%
Source: Feelgoodbyfood
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