Looking for a quick saute pan style breakfast? Vegetable noodles, also known as zoodles or spiralized vegetables are an easy way to add in a serving or two of vegetables into your breakfast.
Protein rich tempeh, a fermented soy product, cooks quickly. Look for organic and non-GMO tempeh. If you are not including soy in your diet, substitute for cooked chickpeas or eggs.
Veggie Breakfast Noodles
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 1 person
Ingredients
- 1 Tablespoon coconut oil, melted
- 1/4 cup onion, minced
- 1/2 cup tempeh, organic crumbled
- 1 each zucchini or yellow squash, medium spiralized or cut into noodle shapes with peeler
- 1/2 teaspoon turmeric
- 1/2 teaspoon garlic powder
- salt and pepper to taste
- 1/2 cup cilantro, parsley or spinach chopped
Instructions
-
Heat saute pan over medium heat Add coconut oil. Saute onion for 3-4 minutes until softened Add tempeh, turmeric and garlic. Saute and stir to coat tempeh with spices. Tempeh will become golden yellow and lightly browned, 2-3 minutes. Add zucchini noodles and toss gently until softened, but not overcooked. This will take 2-3 minutes. Add chopped cilantro, parsley or spinach and toss to wilt. Season with salt and pepper. Serve warm with your choice of garnish.