1. Heat the olive oil in a frying pan over medium heat.
2. Fry the tempeh cubes for 4-5 minutes until golden brown. Add soy sauce in the last minute.
3. Push the tempeh to the side. Add the spinach and let it wilt for 1 minute.
4. In the same pan, cook 2 eggs to your liking (fried/sunny-side up).
5. Arrange in a bowl: spinach as a base, tempeh, egg, sliced avocado.
6. Sprinkle with paprika, squeeze lime over it, and optionally black sesame seeds.

Eggs provide B12 (~0.5-1 µg per egg), protein, and choline (brain energy). Tempeh is rich in B vitamins and plant-based iron (fermented, thus better bioavailable). Spinach provides iron, magnesium, and folic acid—all three directly involved in energy metabolism. Avocado adds healthy fats and vit E. The lime juice aids iron absorption from plant sources.

Tips & variations 

• Vegan variant: replace eggs with extra tempeh or roasted tofu + 1 scoop of nutritional yeast (B12 source)
• For athletes: add 30g roasted quinoa or sweet potato
• For 50+: add 1 scoop of creatine (Big FoodVegan Creatine - own brand)