Speedy Tempeh and Bell Pepper Hash

1. Prep and Crisp the Tempeh

1. Heat 1.5 tablespoons of neutral cooking oil in a large non-stick skillet or cast-iron pan over medium-high heat.
2. Add the cubed tempeh and cook undisturbed for 3 to 4 minutes until the bottom sides are deep golden and crisp.
3. Stir and continue frying for another 3 minutes until browned on most sides. Transfer the tempeh to a plate and set aside.

2. Sauté the Vegetables

1. Add the remaining 1/2 tablespoon of oil to the same skillet over medium-high heat.
2. Add the sliced red onion and bell peppers. Sauté for 5 to 6 minutes, stirring occasionally, until the peppers soften slightly and develop blistered, charred edges.

3. Combine and Season

1. Return the crisped tempeh to the skillet with the vegetables.
2. Sprinkle over the smoked paprika, garlic powder, salt, and black pepper, tossing quickly to coat.
3. Pour in the soy sauce and stir constantly for 1 to 2 minutes until the liquid evaporates and glazes the hash.

4. Finish and Serve

1. Remove the skillet from heat and stir in most of the chopped flat-leaf parsley.
2. Spoon the warm hash into bowls and garnish with the remaining parsley before serving immediately.