Organic Breakfast Grits with Bell Peppers and Tempeh

Grits have always been a Southern staple at our house. I used to eat them plain with salt and pepper. And maybe a side of bacon. But why eat them plain when you can dress them up like this? Without the greasy bacon mess (and cruelty).

A healthier form of soy–tempeh–will take on any flavor you give it. Because it’s a fermented form of soy, you don’t get a lot of its unwanted properties that some believe to be hormone-disrupting in large amounts, and it tastes great.

We love these savory breakfast grits – I hope you enjoy them too!


(Serves 2)

You will need:

(For the grits)
1/2 cup organic grits
2 cups water
2 tsp sea salt
1/3 cup nutritional yeast

(For the tempeh)
2 inch slice of organic gf tempeh, sliced/diced into small pieces
2 tbsp gluten free tamari
1 tsp paprika
2 tsp black pepper
3 tbsp veggie broth (optional) (We used leftover pho broth)
1/4 small red and green bell pepper, diced

Begin by boiling a medium pot with 2 cups of water. Once this is boiling, add your grits and sea salt. Reduce heat and stir – you’ll want to keep stirring as you go. If this is easier to keep up with after you cook your tempeh, then start your grits last. They only take about 5-7 minutes.

Heat up a medium skillet on medium-low heat. Add your diced bell pepper and tempeh, along with tamari and remaining tempeh seasonings. Allow seasoning to coat tempeh slices and bell pepper well. Once the mixture becomes almost dry, add a little water and reduce heat, making sure it doesn’t stick.

Check on grits, and once they become a little thick, add nutritional yeast. Add to your bowl, top with tempeh mixture, and serve! Add salt sparingly if you need it, but it tastes great without too much!

Perfect for a southern Texas day.