
Potato Hash Cakes with Baked Marinated Tempeh
1 hr
Meal
Breakfast
Servings
Total
1 hrPrep
30 minCook
30 minContains
Swap out
Free from
Ingredients
Baked tempeh
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8.8 oz (250 g)tempeh
Potato hash cakes
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2medium potatoes
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1small onion
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1medium carrot
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1 Tbsp (15 mL)olive oil
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1 Tbsp (9 g)all-purpose flour
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1 tsp (3 g)garlic powder
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1 tsp (3 g)ground cumin
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½ tspsalt
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½ tspground black pepper
Vegetables
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1 tsp (5 mL)vegetable oil
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2 cups (298 g)cherry tomatoes
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3cloves garlic, crushed
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5 cups (150 g)fresh spinach
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1avocado, sliced (optional)
Optional toppings
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flaked sea salt
Directions
- In a large, shallow dish, mix together the soy sauce, maple syrup, and sriracha.
- Slice the tempeh into 2 mm thin slices. Transfer to the shallow dish and toss to coat. Let marinate for at least 20 minutes. Mix once or twice while it's marinating to re-coat.
- Meanwhile, using a box grater, shred the potatoes and place them into a large bowl filled with cold water. Let soak for 5 minutes to reduce the starchiness of the potatoes.
- Preheat the oven to 390°F (200°C). Grate the onion and carrot into a large bowl. Add the oil, flour, garlic powder, cumin powder, salt, and pepper.
- Drain the potatoes, place them on a clean dry cloth and squeeze to get rid of excess water. Add to the large bowl and mix.
- Use a ½ cup measure to scoop the potato mixture into flat, ½ cm thick cakes on a parchment-lined baking tray.
- On another lined tray, arrange the tempeh in a single layer and reserve any leftover marinade.
- Bake both trays in the oven, on the middle and lower racks, for 10 minutes. Then flip both the potato cakes and tempeh slices. Use any leftover marinade to drizzle on the second side of the tempeh. Rotate the position of the trays in the oven and bake for another 10 - 15 minutes, or until golden and crispy.
- Meanwhile, heat a medium pan on medium-high heat with oil. Add the cherry tomatoes and cook until the skins start to pop, about 2 minutes.
- Then add the crushed garlic and cook until fragrant and golden, about 3 - 4 minutes. Remove from the pan and set aside.
- To the now-empty pan, add the spinach. Stir often, and remove from the heat once fully wilted.
- To serve, use a potato cake as the base, top with a few slices of baked tempeh, then the cooked spinach and blistered tomatoes. Top with avocado slices, and enjoy!
Storage
- Best if this is enjoyed immediately.
- Store each component separately in its own airtight container for up to 3 days.
Let us know what you think
Plate method
The Plate Method is a visual tool that helps us ensure our dietary needs are on track. Touch the image below to see how this recipe measures up.
Grains & Starches 24%
• medium potato
• all-purpose flour
Proteins 17%
• tempeh
Fruits & Veggies 59%
• small onion
• medium carrot
• cherry tomatoes
• clove garlic
• fresh spinach
• avocado
Calcium
No significant sources of calciumFat
• olive oil
• vegetable oil
• avocado
Nutrition info
We believe that focusing on numbers can harm our relationship with food. Instead, our philosophy is to Nourish the Cells & the Soul. If you require specific nutrition information due to a medical condition, please consult with a dietitian or physician. The nutritional information provided is composed with the utmost care. However, we cannot guarantee the correctness of the displayed values, see also our disclaimer.
Watch it step-by-step!



Discussion & Rating
I cooked it for lunch and no left overs 😊may be the first time I really enjoy tempeh, thank you so much for sharing your knowledge
Hi Sadia, trying out your recipes recently - loving them so far!
Where can I get that food processor from?
We love, love, love making these for Sunday brunch; they‘re an absolute favorite. We do get a little bit quicker every time and the several separate elements allow prepping them together which helps speed things up as well. That said I‘d totally make them by myself or just for myself as well. They really are that good.
Delicious recipe! However, this was certainly quite exhausing and time consuming to make, so it will probably serve best as a breakfast for a special occasion!
Despite that each component of this dish requires time and a steady hand, it’s certainly worth it😋. This is an exclusive breakfast or brunch, which is packed with delicious flavours. It was exciting to cook with tempeh for the first time, and I liked how it absorbs the marinade. I love the marinade, as it provided a wonderful “bacon” taste once fried in the oven. In the future, I won’t however use it to glaze the tempeh as the sugar got burnt (NB no overheated oven). Fine balance with the warm tomatoes and moist spinach! I think this might be my new favourite savoury breakfast of PUL🤩 It’s a close tie between this and the tofu scramble😂
I actually made this for my mom for Mother's Day! It takes a bit of practice, be aware that they will not look as pretty, but they taste absolutely delicious! Try to use a pan that evenly cooks, so with a thicker bottom, and make it as even and round as possible! Delicious.
These are some Awesome recipes. I have saved quite a lot to try in upcoming holidays. The way you present the recipes is what we need. Thank you.