Quick Spicy Tempeh Hash (Ready in 20 Minutes)
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Cook20 min
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Total30 min
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Servings2
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This quick spicy tempeh hash delivers exactly what you need in under thirty minutes. The tempeh softens during the initial boiling step, making it tender and ready to soak up all those warming spices. The potatoes develop a golden crust while staying creamy inside, and the peppers and onions caramelize slightly, adding natural sweetness that balances the cayenne heat. You’ll reach for this recipe whenever you want something satisfying without the fuss. It’s genuinely quick, genuinely spicy, and really good.
Tempeh: The Protein Star
Quick Spicy Tempeh Hash is a vibrant, plant-based dish that showcases tempeh as its protein foundation. This fermented soy product provides a hearty, substantial base that absorbs the bold flavors of the spice blend while maintaining its distinctive nutty character. Combined with fresh vegetables and aromatic seasonings, tempeh creates a satisfying hash that delivers both nutrition and flavor in a single skillet. For those interested in making tofu and tempeh at home, a tofu maker set* can enable you to create these fermented proteins from scratch with precision and ease.
Tempeh’s Pre-Cook Steaming Step
Begin by spreading 8 oz. of cubed tempeh in the bottom of a large nonstick skillet. Add 1/2 cup water and cover the skillet, then bring the contents to a boil over medium-high heat. Once boiling, reduce the heat to medium-low and simmer the tempeh for 5 minutes. This pre-cooking steaming step softens the tempeh and prepares it for sautéing, allowing it to soak up flavors better. After simmering, drain the tempeh in a colander and wipe out the skillet to remove any excess moisture. A stainless steel tofu press* can help remove excess moisture more efficiently than manual draining methods.
Heat 1 Tbs. of canola oil in the cleaned skillet over medium-high heat until shimmering. Return the drained tempeh to the pan along with 1 cup of chopped onions, 1 cup of chopped green pepper, and 1 cup of diced potatoes. Sauté this mixture for 5 to 7 minutes, stirring occasionally, until the ingredients begin to brown and develop a golden crust.
Once the vegetables and tempeh are beginning to brown, sprinkle 2 tsp. of paprika, 1/2 tsp. of garlic powder, 1/2 tsp. of onion powder, and 1 pinch of cayenne pepper over the mixture. Continue sautéing for 7 to 8 minutes more, stirring frequently, until the potatoes are completely browned and tender throughout. The spices will bloom during this final cooking stage, creating a deeply flavored and satisfying hash.
Quick Spicy Tempeh Hash (Ready in 20 Minutes)
by veganpreps.com
Ingredients
- 8 oz (225g) tempeh, cut into 1/2-inch cubes
- 1/2 cup (120ml) water
- 1 tablespoon canola oil
- 2 medium Yukon Gold potatoes (about 400g), scrubbed and diced into 1/2-inch cubes
- 1 small red onion, diced
- 1 red bell pepper, seeded and diced
- 1 jalapeno, seeded and minced
- 2 garlic cloves, minced
- 1 teaspoon smoked paprika
- 1/2 teaspoon cumin
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons fresh cilantro or flat-leaf parsley, chopped (optional garnish)
Instructions
- 1Place the cubed tempeh and 1/2 cup water in a large nonstick skillet over medium-high heat. Bring to a boil, cover, and steam for 5 minutes. Drain the tempeh in a colander and wipe the skillet dry.
- 2Heat the canola oil in the same skillet over medium-high heat. Add the diced potatoes in a single layer and cook without stirring for 4–5 minutes until golden on the bottom. Stir and cook for another 3–4 minutes until the potatoes are golden on multiple sides and just tender when pierced with a fork.
- 3Push the potatoes to the edges of the skillet. Add the diced onion and bell pepper to the center and cook for 3 minutes, stirring occasionally, until softened. Add the jalapeno and garlic and cook for 1 more minute until fragrant.
- 4Add the steamed tempeh to the skillet. Sprinkle the smoked paprika, cumin, cayenne, salt, and black pepper over everything. Toss to combine and cook for 3–4 minutes, stirring occasionally, until the tempeh is lightly browned and the spices are toasted and fragrant.
- 5Taste and adjust salt and cayenne to your preference. Scatter with chopped cilantro or parsley if using, and serve directly from the skillet.
Notes
- Store leftovers in an airtight container in the fridge for up to 4 days.
- This recipe freezes well for up to 3 months. Thaw overnight in the fridge before reheating.
- Adjust seasoning to taste after reheating, as flavors can mellow during storage.
Swap Potatoes for Sweet Potatoes
Sweet potatoes make an excellent alternative to regular potatoes – they’ll add natural sweetness and a vibrant orange color to your hash. Cut them into the same size cubes as regular potatoes so they cook evenly. Sweet potatoes take about the same time to soften, so your cooking timeline won’t change. The natural sugars caramelize beautifully when you sauté them, creating crispy, golden edges that work really well with the spicy seasonings. This simple swap transforms your hash into something more interesting without requiring any other adjustments to the recipe.
Serve With Avocado Crema
To balance all that spicy heat and crispy texture, an avocado crema is exactly what you need on top. Blend one ripe avocado with half a cup of plant-based sour cream, the juice of half a lime, and a pinch of salt until you get a smooth, pourable sauce. The avocado’s richness tones down the cayenne pepper’s kick, while the lime brightness cuts through the savory tempeh and potatoes. Drizzle this crema generously over your hash just before serving. It adds creaminess without heaviness that works with every spiced bite.
Final Thoughts
This spicy tempeh hash comes together quickly – just twenty minutes from start to finish. The tempeh gets tender and absorbs all those smoky spices, while the potatoes crisp up perfectly. Pre-cooking the tempeh in water keeps it from drying out during the sauté (it’s the secret step).
In This Recipe.
