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Tempeh Hash with Broccoli

Serves: 4



  • 1 tbsp extra-virgin olive oil

  • 8 oz tempeh, crumbled/cut up

  • 2 tbsp tamari

  • 1 tbsp dijon mustard

  • 2 tsp pure maple syrup

  • ½ tsp oregano

  • ½ tsp garlic powder

  • ½ tsp smoked paprika

  • Pinch of cayenne (optional)

  • 3 cups (1-inch) diced yukon or red potatoes

  • 1 cup diced shallot (about 2 shallots)

  • 2 cups shredded/chopped broccoli



Stove-top Directions:

  1. In a large skillet, warm the olive oil over medium heat. Add the tempeh and cook for 5-7 minutes, until golden brown.

  2. Meanwhile, in a small bowl, whisk together the tamari, maple syrup, mustard, oregano, garlic powder smoked paprika, and cayenne. When the tempeh is done, add it to the bowl and stir until it's evenly coated. Set aside.

  3. Add the diced potatoes to the skillet with a pinch of salt and pepper. Cook for 10-15 minutes, stirring occasionally, until the potatoes are golden brown and tender. Transfer to a plate and set aside.

  4. In the same skillet, add the shallot with a pinch of salt and cook for 3 minutes, until translucent. Then add the broccoli and continue to cook for 5 more minutes. Add the potatoes and the tempeh back to the skillet and stir everything together. Cook until heated through and serve!


Tempeh is a fermented soybean product--don’t gasp until you try it ;). It’s a complete protein and has high bioavailability of calcium.

Tempeh is closer to a “whole food” form of soy versus a processed form like soy burgers, soy milk, and soy protein powders. Fermentation increases digestibility & nutrient absorption. Always choose organic or nonGMO when purchasing soy.



Recipe by Robyn Johnson, RDN

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©2017 by Nutrition by Robyn, LLC