Spicy Tempeh Hash
Photo by Jesse F. Narducci…
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Ingredients
- 8 oz. cubed tempeh
- 1 Tbs. canola oil
- 1 cup chopped onions
- 1 cup chopped green pepper
- 1 cup diced potatoes
- 2 tsp. paprika
- 1/2 tsp. garlic powder
- 1/2 tsp. onion powder
- 1 pinch cayenne pepper
Preparation
Spread tempeh in bottom of large nonstick skillet. Add 1/2 cup water, cover, and bring to a boil. Reduce heat to medium-low, and simmer 5 minutes. Drain in colander, and wipe out skillet. Add oil to skillet, and heat over medium-high heat. Return tempeh to pan along with onion, green bell pepper, and potatoes. Sauté 5 to 7 minutes, or until beginning to brown. Sprinkle with paprika, garlic powder, onion powder, and cayenne pepper. Sauté 7 to 8 minutes, or until potatoes are browned and tender.
Nutrition Information
- Calories 397
- Carbohydrate Content 40 g
- Cholesterol Content 0 mg
- Fat Content 20 g
- Fiber Content 5 g
- Protein Content 24 g
- Saturated Fat Content 3 g
- Sodium Content 22 mg
- Sugar Content 6 g