Savory Oatmeal with spinach & tofu
This cozy bowl of creamy oatmeal, spinach & tofu is a wholesome and delicious way to start your day. Quick to make and the perfect palate to pile your favorite toppings, like avocado, vegan cheese or tomato!
Ingredients
- ½ cup old fashioned oats gluten free if needed
- 1 teaspoon Italian seasoning blend sub oregano or your favorite salt-free spice
- ⅛ teaspoon turmeric powder
- ¼ teaspoon black pepper
- 1¼ cups water
- 2-3 cups roughly chopped baby spinach
- ¼ block Extra Firm Silken Tofu (about 87g or 1 serving according to package)
- 2 tablespoon nutritional yeast
- ¼ teaspoon black salt (optional for eggy taste, use sea salt as an alternative)
Topping Suggestions! (optional)
- flaky sea salt or black salt to taste
- red pepper flakes
- avocado
- green onion, fresh herbs
- fresh diced tomato
- shredded vegan cheese
Instructions
- Add oatmeal, Italian seasonings, turmeric, pepper and water into a medium saucepan and mix to combine. Top with baby greens, cover and set stove on low-medium heat. Cook for 6-8 minutes until greens are wilted.
- Uncover and add tofu, nutritional yeast and black salt to the pot. Stirring well and breaking up tofu to desired size. Cook on low, stirring occasionally, for another 2-3 mins or until oats are cooked to your preference.
- Adjust salt and pepper to taste. Serve in a bowl with any or all toppings of choice!
Notes
Time Saving Tip for Baby Spinach- Instead of chopping the greens prior to cooking, I like to throw the greens in whole! When they are wilted I roughly cut them up with kitchen shears, right in the pot, prior to mixing it all up and moving to the next step!
Storage- This recipe can be doubled or tripled very easily. Store leftovers in a sealed container for up to 4 days.