Eggplant and tomato breakfast hash with crispy tempeh

Eggplant and tomato breakfast hash with crispy tempeh

3.3 12 rating

Prep. 20min

Total 40min

4 portions

Ingredients

fresh mint leaves only
2 sprigs
fresh basil leaves only
1 sprig
eggplant (approx. 400 g), cut into pieces (approx. 2 cm)
1
salt plus extra for sprinkling
¼ tsp
extra virgin olive oil plus extra for greasing
25 g
garlic clove
1
tomato paste
2 tsp
Tabasco® sauce
1 - 2 dashes
ground black pepper
1 - 2 pinches
cherry tomatoes
250 g
sugar
1 pinch
tempeh (marinated or plain), cut into thin slices (approx. 5 mm)
300 g
toast
4 slices

Difficulty

easy

Nutrition per 1 portion

Protein 20.8 g

Calories 2070.1 kJ / 492.9 kcal

Fat 33.4 g

Fiber 7.8 g

Carbohydrates 24.5 g

Like what you see?

This recipe and more than 100 000 others are waiting for you!

Register for our 30-day free trial and discover the world of Cookidoo®.

Sign up for free More information

Also featured in

Plant to Plate 120 Recipes
Australia and New Zealand

You might also like...

Vegan Turkish delight cheesecake

Vegan Turkish delight cheesecake

5 h 30min

Tempeh bolognaise

Tempeh bolognaise

30min

Thai tofu and sweet potato cakes

Thai tofu and sweet potato cakes

30min

Sweet and sour tempeh

Sweet and sour tempeh

50min

Vegan moussaka

Vegan moussaka

1 h 50min

Asparagus and mushroom stir-fry

Asparagus and mushroom stir-fry

10min

Coriander pesto pizza

Coriander pesto pizza

1 h 30min

Tofu 'sour cream'

Tofu 'sour cream'

5min

Chilli con tempeh

Chilli con tempeh

20min

Banana tofu ice cream

Banana tofu ice cream

10min

Carrot, capsicum and pistachio pilaf

Carrot, capsicum and pistachio pilaf

1 h

Soba noodle and tofu salad

Soba noodle and tofu salad

35min