Exotic Indonesian Brunch: Tofu Tempeh Scramble with Sambal and Crispy Sweet Potato Nests

Allergens

Soy (tofu), nuts (optional)

Ingredients

• 1 cup tempeh, crumbled 2 cups firm tofu, cubed 1 medium sweet potato, grated 4 tablespoons coconut oil 1 small onion, finely chopped 1 bell pepper, diced 3 cloves garlic, minced 2 tablespoons nutritional yeast
• SEO: tempeh, tofu, sweet potato, sambal, Indonesian brunch

Instructions

1. In a large skillet, heat 2 tablespoons of coconut oil over medium heat. Add the crumbled tempeh and cook until golden brown, stirring occasionally. Remove from pan and set aside.
2. In the same skillet, add another tablespoon of coconut oil and sauté the onion, bell pepper, and garlic until softened.
3. Add the cubed tofu, nutritional yeast, salt, and pepper to taste. Cook for 5 7 minutes, stirring occasionally, until tofu is heated through.
4. In a separate pan, heat remaining coconut oil over medium heat. Add grated sweet potato and cook until golden brown and crispy. Form into nests on parchment paper.
5. To serve, place tempeh scramble in the center of a plate, surrounded by sweet potato nests. Top with spicy sambal and garnish with fresh herbs. SEO: instructions, exotic Indonesian brunch, vegan friendly

Chef’s Insight

Use high-quality coconut oil for the best flavor and texture Experiment with different spices to customize the sambal - SEO: chef's insight, Indonesian brunch

Notes

Feel free to adjust the spiciness of the sambal according to personal preference - SEO: notes, Indonesian brunch