Breakfast · Indian · 10 min
Masala Oats Porridge with Spiced Tempeh and Toasted Almonds
- Calories
- 581
- Protein
- 29g
- Carbs
- 66g
- Fat
- 20g
Ingredients
- 0.8 cup rolled oats
- 1.5 cup water
- 1.5 cup fresh spinach
- 0.5 tsp garam masala
- 0.25 tsp ground turmeric
- 0.25 tsp salt
- 0.6 tsp honey
- 0.45 cup tempeh
- 0.4 tsp olive oil
- 0.25 tsp ground cumin
- 1 tbsp slivered almonds
Method
- 01In a small saucepan, bring 1.5 cups of water to a boil over high heat. Add the rolled oats, ground turmeric, garam masala, and salt. Reduce heat to low and simmer for 5 to 7 minutes, stirring occasionally until creamy and thickened.
- 02While oats simmer, heat the extra-virgin olive oil in a skillet over medium-high heat. Add crumbled tempeh and ground cumin, sautéing for 4 to 5 minutes until golden brown and crispy.
- 03In a dry pan over medium heat, lightly toast the slivered almonds for 2 to 3 minutes until fragrant and golden; set aside.
- 04Stir the chopped spinach and honey into the hot oats porridge during the last minute of simmering until the spinach is just wilted.
- 05Ladle the masala oats porridge into a warm bowl. Top with the crispy spiced tempeh and toasted slivered almonds. Serve immediately.
Cook it with the whole plan around it
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