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picture of carrot and zucchini noodles on a white plate
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Veggie Breakfast Noodles
Prep Time
15 mins
Cook Time
10 mins
Total Time
25 mins
 
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
  1. 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.