Tempeh and Broccoli Breakfast Hash
A savory skillet of golden-browned crumbled tempeh and crisp-tender broccoli tossed with garlic, ginger, scallions, and coconut aminos, then finished with toasted sesame seeds.
Why You'll Love This Recipe
A real, protein-forward breakfast without meat or eggs, for cooks who are tired of sweet morning food. It comes together in one pan in about twenty minutes, which makes it as doable on a busy weekday as it is on a slow weekend. It is a good fit for people watching their fiber and plant protein, and for anyone who simply likes the deep, umami-rich flavor of browned tempeh with garlic and ginger.
The key move is giving the crumbled tempeh time to brown undisturbed before anything else goes in the pan. That browning builds a nutty, caramelized flavor and a crisp texture that carries the whole dish, and it also mellows tempeh's natural bitterness. Adding the garlic and ginger only after the tempeh is golden keeps them fragrant rather than burnt, and steam-sautéing the broccoli under a lid with just a splash of water cooks it fast while keeping it bright green and crisp-tender. The coconut aminos go in at the very end so their gentle sweet-salty glaze coats everything without cooking away.
Crisp, chewy tempeh runs against tender broccoli, and sharp ginger, mellow garlic, fresh scallion, and toasted sesame lift the whole pan out of the ordinary. Tempeh brings a substantial dose of plant protein, and broccoli adds cruciferous fiber and vitamins, so the plate feels filling and steady rather than a quick sugar spike. It is the kind of breakfast that holds you through a long morning.
Ingredients
- 2 1/2 cups crumbled tempeh
- 4 cups small broccoli florets
- 4 scallions, sliced
- 3 cloves garlic, minced
- 1 tbsp grated ginger
- 2 tbsp coconut aminos
- 2 tbsp sesame seeds
- 3 tbsp avocado oil
- 1/4 tsp salt
Instructions
- Prep the aromatics and vegetables: Mince the garlic, peel and grate the ginger, and thinly slice the scallions, keeping the white and green parts together. Cut the broccoli into small, bite-size florets so they cook quickly and evenly. Crumble the tempeh into rough, pea-to-marble-size pieces with your fingers or a fork.
- Brown the tempeh: Heat the avocado oil in a large skillet over medium heat until it shimmers. Add the crumbled tempeh in an even layer and cook, stirring only occasionally so it can develop color, until the pieces are golden and crisp at the edges, about 6 minutes.
- Cook the aromatics: Add the minced garlic and grated ginger to the skillet and stir constantly for about 1 minute, just until fragrant, being careful not to let the garlic scorch.
- Steam-sauté the broccoli: Add the broccoli florets and a splash of water, then cover the skillet. Let it steam-sauté for about 5 minutes, until the broccoli turns bright green and is crisp-tender when pierced with a fork but still has some bite.
- Glaze and finish: Uncover and stir in the coconut aminos and salt, tossing to coat everything in the glaze and letting any excess liquid cook off, about 1 minute. Remove from the heat, sprinkle with the sesame seeds and sliced scallions, and serve warm.
Variations
- Add heat: Stir a pinch of red pepper flakes or a spoonful of chili-garlic paste in with the garlic and ginger for a warming kick that plays well against the sweet glaze.
- Swap the green: Trade the broccoli for small cauliflower florets or chopped broccolini, adding them at the same steam-sauté stage and cooking until crisp-tender.
- Add mushrooms: Brown sliced cremini or shiitake mushrooms alongside the tempeh for extra meaty texture and a deeper savory, umami note.
- Top with avocado: Finish each portion with sliced avocado and an extra sprinkle of sesame seeds for a creamy, rich contrast to the crisp tempeh.
- Brighten it: Add a squeeze of fresh lime and a handful of chopped cilantro just before serving to lift the whole dish with fresh, citrusy flavor.
Storage & Leftovers
Cooled leftovers keep in an airtight container in the refrigerator for up to four days. The broccoli will soften a little and the sesame seeds lose some of their crunch, but the flavor actually deepens overnight as the garlic and ginger settle in.
To reheat, warm the hash in a skillet over medium heat with a small drizzle of avocado oil, stirring occasionally until heated through and the tempeh re-crisps at the edges, a few minutes. A microwave works in a pinch, but the tempeh stays softer; if you use one, cover loosely and heat in short bursts, stirring between them.
To get ahead, crumble the tempeh, cut the broccoli, mince the garlic, grate the ginger, and slice the scallions the night before, and store them in separate containers in the fridge. With everything prepped, the actual cooking takes only minutes in the morning.
Notes & Tips
- Choose fresh tempeh: Look for tempeh that is firm with a thin, whitish bloom across the surface; a few gray or black flecks are normal from the culture, but skip any block that smells sharply of ammonia or feels slimy.
- Steam the bitterness out first: If you are sensitive to tempeh's slight bitter edge, steam the block over simmering water for about ten minutes before crumbling; it makes the tempeh more receptive to the glaze, too.
- Cut broccoli small and even: Keep the florets small and roughly the same size so they cook through in the few minutes under the lid; save the stalk by peeling and dicing it, and add it along with the florets.
- Toast the sesame seeds: For more aroma, toast the sesame seeds in a dry pan over medium heat until golden and fragrant, then use them as the finishing sprinkle so they stay crunchy on top.
- Adjust the salt at the end: Coconut aminos vary in saltiness by brand, so taste after glazing before adding the full salt; add the remaining salt only if it needs it.
- Round out the plate: This hash is filling on its own, but it is also good spooned over steamed rice or tucked into a warm corn or gluten-free tortilla for a heartier, portable meal.
Nutrition & Mindful Eating
- Tempeh, broccoli and the pan they share are the whole dish. The tempeh browns and goes nutty, the broccoli turns crisp-tender at the stem and charred at the tips, and the coconut aminos deglaze the two of them into one thing.
- Tempeh is pressed whole soybeans held together by a culture, so it slices cleanly and browns into something almost meaty at the edges. That structure arrives with complete plant protein and the fiber of the whole bean still in it.
- Broccoli cooked hot and fast keeps its squeak and picks up dark spots that taste faintly like the outside of a roast, and it brings vitamin C and sulforaphane into the first meal of the day.
- Ginger and garlic hit the oil first and you smell them before anything else, sharp and warm, and the scallions go in near the end so their green ends stay bright against everything browned.
- Sesame seeds toast in the residual heat and pop between your teeth, and their fat, along with the protein in the tempeh, is why a savory breakfast like this carries you well into the afternoon.
- As you eat, breathe in the toasted sesame and ginger before the first forkful, chew the broccoli stems slowly, and let breakfast be a few minutes at the table rather than something handled between other things.
Frequently Asked Questions
Do I need to steam the tempeh before crumbling it?
It is optional. Steaming for about ten minutes softens tempeh's slight bitterness and helps it soak up the glaze, but if your tempeh is fresh you can crumble and brown it straight from the package. Browning it well in the pan already tames much of the bitterness.
My tempeh turned out soft instead of crisp. What happened?
Usually the pan was crowded or stirred too often. Give the tempeh room in an even layer, keep the heat at a steady medium, and let it sit undisturbed for stretches so the surface can brown and crisp before you move it.
Can I make this ahead for the week?
Yes. It keeps in the fridge for up to four days and reheats well in a skillet, where the tempeh re-crisps. The flavor deepens overnight, so it makes a good batch-cooked breakfast; just add the sesame seeds fresh when you reheat if you want the crunch back.
What can I use instead of coconut aminos?
Coconut aminos give a mellow, slightly sweet, salty glaze. Tamari is the closest swap for a saltier, more intense flavor, so start with a little and taste before adding the extra salt, since tamari is significantly saltier than coconut aminos.