Vegan Zucchini & Tempeh Breakfast Scramble

Zucchini & tempeh surrounded by delicious vegetables.

Who needs scrambled eggs when fresh green organic zucchini is readily available, yummy, and minuses all the horrific content inside one little yellow yolk?
Here's a terrific early morning dish that is a simple stir fry most excellent with a side of hash browns and toast and a beverage of breakfast tea or hot chocolate (mine yes!). With crisp diced tempeh, grated zucchini is the perfect accompaniment to sap up all the flavors traditionally used to give my "meat" its desired flavor. The vegetables only enhance a beautiful presentation with their amazingly vivid color. Topped with melted mozzarella (and the optional avocado slices), buzzing alarms and kitty paws never sounded or felt so wonderful.
For an extra bit of sweetness delete the mozzarella and add a touch of maple syrup.

Vegan Zucchini & Tempeh Breakfast Scramble Ingredients and Preparation

2 tablespoon olive oil
1 teaspoon garlic
1 zucchini, grated
4 oz tempeh, diced
2 teaspoon Italian seasonings
1 teaspoon cumin
1 teaspoon turmeric
3 tablespoon nutritional yeast
1/4 teaspoon paprika
1 teaspoon salt
1/4 teaspoon black pepper
3 small bell peppers, sliced
red onion, chopped
1/4 cup Trader Joe's Mozzarella Shreds
1 ripened avocado (optional)

Heat olive oil and garlic.
In a bowl, hand mix grated zucchini with diced tempeh with Italian seasonings, cumin, turmeric, nutritional yeast, paprika, salt, and black pepper. 
Pour mixture into a pan and cover- stirring every three to five minutes.

Bring in veggies after the forth or fifth stir. Cook this for about four minutes. Melt in the mozzarella style shreds.

Plate and garnish with avocado slices.

Dig in!