Toasted Sesame Tempeh & Soba Breakfast Bowl

Forget sweet cereals and pastries — this breakfast bowl leans into savory, umami-packed flavors to fuel your morning. Crumbled tempeh is pan-fried until golden and nutty, then tossed with chilled soba noodles, steamed spinach, and scallions in a glossy sesame-tamari dressing. It's the kind of dish you'd happily eat for lunch or dinner too, but there's something especially satisfying about starting the day with warm, toasted sesame aromas and a protein-rich bite of fermented tempeh. This bowl is entirely plant-based, built around whole-food staples like buckwheat soba noodles, soy-based tempeh, and nutrient-dense spinach. Tempeh brings a hearty, slightly nutty protein base while toasted sesame oil and seeds add rich depth without any dairy or eggs. The tamari-based dressing delivers salty, savory complexity that coats every strand of noodle, while a quick steam of spinach keeps things fresh and verdant. Quick to prepare and endlessly adaptable, this bowl can be assembled the night before for an even faster morning — simply store the components separately and toss together just before eating. It's a great way to work more legumes, whole grains, and greens into your first meal of the day, all while keeping things deeply savory and comforting.

Ingredients

• 120 gSoba noodles, dried
• 200 gTempeh, crumbled
• 2 cupsbaby spinach
• 2 stalksscallions, thinly sliced
• 2 tbsptoasted sesame oil
• 3 tbspTamari, or soy sauce
• 1 tbsprice vinegar
• 1 tspmaple syrup
• 1 tbspsesame seeds, toasted, for garnish
• 1 tbspNeutral oil, for pan-frying tempeh
• 1 clovegarlic, minced

Method

1. Bring a pot of water to a boil and cook the soba noodles according to package directions, about 4-5 minutes. 5:00
2. Drain the noodles in a colander and rinse under cold water until fully cooled, tossing to remove excess starch; set aside.
3. Mince the garlic and set it aside with the tempeh for frying.
4. Heat the neutral oil in a non-stick skillet over medium heat. Add the crumbled tempeh and cook, stirring occasionally, until golden and lightly crisp, about 6-7 minutes. 7:00
5. Add the minced garlic to the skillet and stir for 30 seconds until fragrant, then remove from heat. 0:30
6. While the tempeh cooks, steam the spinach in a steamer basket over simmering water just until wilted, about 1-2 minutes. 1:30
7. In a small bowl, whisk together the toasted sesame oil, tamari, rice vinegar, and maple syrup to make the dressing.
8. In a mixing bowl, combine the chilled soba noodles, steamed spinach, and most of the scallions. Pour over the dressing and toss well to coat.
9. Divide the dressed noodles between two serving bowls, top with the crispy tempeh, remaining scallions, and a sprinkle of toasted sesame seeds.