A couple months ago I went to Prasad in Portland, Oregon and I haven’t been able to stop thinking about their chili scramble ever since. In fact, I wrote about it here a few weeks ago, with a teaser that I might be trying to replicate it. And so I did… try that is.
I know my rendition is undoubtedly not exactly like theirs but it’s still downright tasty if I do say so myself. It’s on their breakfast menu but I packed it for my lunch and it was downright awesome (not a word I use flippantly). This dish is loaded with protein, not to mention big, bold flavors. It’s hot. It’s cold. It’s crunchy. It’s soft. It’s gluten free. It’s vegan. Clearly, it has a lot going for it, not the least of which, it’s downright delicious.
My carnivore husband? Well he just doesn’t know what he’s missing and that just means more of my version of the chili scramble from Prasad for me. Lucky, lucky me.
- 3 Tbsp lime juice
- 2 Tbsp olive oil
- 2 Tbs soy sauce or tamari
- 1 Tbsp chili powder
- ¼ tsp cayenne
- 2 cloves garlic , finely chopped
- 1½ tsp dried oregano
- ¼ tsp ground cloves
- 1 package tempeh
- 1 Tbsp olive oil
- ½ medium onion, finely chopped
- 1 jalapeño, finely chopped
- 1 clove garlic, minced
- 2 tsp chili powder
- 1 tsp cumin
- ½ tsp salt
- 1 15-oz can black beans, drained and rinsed
- 1 15-oz can chopped tomatoes
- Olive oil
- Kale, stems removed
- 2 cups cooked quinoa
- Yogurt or cashew cream
- 1 avocado, sliced
- 4 green onions
- Pumpkin seeds
- Cilantro, chopped
- Place lime juice through cloves in a storage bag.
- Cut tempeh into evenly sized cubes and add to bag and swish to coat.
- Let marinade at least 2 hours, preferably overnight.
- Remove from marinade and set aside.
- Heat oil over medium high heat in a large sauté pan.
- Add onion and cook until transparent.
- Add jalapeño and garlic and cook until fragrant – a couple minutes.
- Stir in all the spices along with the beans and tomatoes.
- Reduce heat and simmer 20 minutes or until most of the liquid has evaporated.
- Heat nonstick fry pan on medium heat. Add tempeh and brown on both sides, 4-5 minutes a side. Place on plate and set aside.
- Heat a splash of oil oil in the same pan and add the kale. Sauté quickly until bright green.
- Place ½ cup of cooked quinoa on each of 4 plates.
- Top with kale and then chili. Divide tempeh evenly.
- Put a dollop of yogurt or cashew cream on the top of each and garnish with sliced avocado, green onions, pumpkin seeds and cilantro.
