Tempeh and Ruby Kraut Egg-Free Omelette
Satisfying golden polenta will make you forget eggs for breakfast was ever a thing. Tempeh adds nuttiness and just enough protein along with vibrant blanched greens. Probiotic ruby red sauerkraut tops it off and makes your gut bacteria sing.
Prep and cooking time: 25 min. Serves 3-4 people.
- 1 cup yellow corn grits (or pre-made polenta)
- 1/2 tsp sea salt
- 1/8 cup brown rice syrup or maple syrup
- optional secret ingredient from The Great Life Cookbook: 1/2 Tbsp white miso
- 8 dino kale leaves
- 3 tbps vegetable broth or 1 tbsp vegetable oil
- 8 oz of tempeh
- A splash of umeboshi plum vinegar or other delicious vinegar
- A splash of gluten-free soy sauce
- 1/4 cup of ruby sauerkraut or thinly sliced and blanched red cabbage
- In a medium size sauce pan, bring 4 1/2 cups of water to a boil
- Chop the dino kale into bite size strips
- Drop the kale into the boiling water for 1 minute
- Scoop out the kale and leave the boiling water in the pot. Drop the kale into a bowl of cold water so it does not get soggy and overcooked. You want it to be a vibrant green.
- Add the syrup and sea salt (and white miso if you’re getting fancy) to the boiling water. While stirring with a whisk, add the corn grits to the boiling water and stir for a minute to prevent clumping. Turn the heat down to a simmer and keep stirring it occasionally for about 10 minutes or until thick.
- Slice the tempeh so it is 1/4″ thick and in 1-2″ squares
- Heat a flat-bottomed pan on medium heat for 1 minute and add vegetable broth or oil
- Turn the heat down to medium-low an add the tempeh. Try to arrange it so it has maximum contact with the bottom of the pan. Fry for 3 minutes.
- Splash the tempeh with soy sauce and vinegar and turn it over in the pan. Let it cook for 3 more minutes on the other side so it is becomes a lovely light brown
- Plate the polenta as it it were an omelette with the greens, tempeh and cabbage on top