2 Servings 20 min Cook
8 Oz Tempeh
1 Tbsp Vegetable Oil
1 Cup, chopped Onions
1 Cup, sliced Red Bell Pepperr
2 Cup, diced Potato
2 Tsp Paprika
1/2 Tsp Garlic Powder
1/2 Tsp Onion Powder
1/4 Pinch Cayenne Pepper
Crumble tempeh and spread in bottom of large nonstick skillet.
Add 1/2 cup water, cover, and bring to a boil.
Reduce heat to medium-low, and simmer 5 minutes.
Drain in colander, and wipe out skillet.
Add oil to skillet, and heat over medium-high heat.
Return tempeh to pan along with onion, bell pepper, and potatoes.
Sauté 5 to 7 minutes, or until beginning to brown.
Sprinkle with paprika, garlic powder, onion powder, and cayenne pepper.
Sauté 7 to 8 minutes, or until potatoes are browned and tender.
