Korean Tempeh & Millet Breakfast Porridge with Gochujang Drizzle & Crispy Seaweed

Ingredients

• 0.5 cup millet, uncooked
• 1.5 cups vegetable broth, low sodium
• 100 g tempeh, cubed
• 1.5 tbsp tamari, gluten-free soy sauce
• 1 tbsp rice vinegar
• 1 tbsp gochujang paste, Korean red chili paste
• 0.5 tbsp maple syrup, vegan
• 1 tsp sesame oil, toasted
• 1 tbsp sesame seeds, white and black mix
• 0.5 sheet nori seaweed sheets, crumbled
• 1 tbsp green onion, sliced, divided
• 1 clove garlic, minced
• 0.5 tsp ginger, minced fresh
• 1 tsp coconut oil, for tempeh

Instructions

1. 1

   Heat coconut oil in a small skillet over medium-high heat. Add cubed tempeh and cook 5-7 minutes until golden on all sides. Remove and set aside.

2. 2

   In the same skillet, combine tamari, rice vinegar, minced garlic, and ginger. Return tempeh to pan, toss to coat, and cook 2 minutes. Transfer to a plate.