Savoury Oatmeal with Tofu
I grew up eating plain porridge, so as an adult, I stayed away from porridge of any kind for years! It was not until I was in my forties that I even wanted to try oatmeal.
I tried various versions using fruit, but I wasn't a fan because I prefer something savoury in the morning. Then I discovered the fun of adding leftovers to my oats. I love oatmeal with mushrooms and even oatmeal with roasted potatoes. Yum!
This is a simple version I started making after I had some leftover tofu scramble that I added to my oatmeal. I loved it so much that I started making this version regularly.
When I discovered black salt, aka Kala Namak, it was a game changer. I started using it in my tofu scramble. It gives the tofu an eggy taste. It’s pretty interesting stuff. If you can’t find black salt, use regular salt; that’s what I did.
PREP TIME: 5 MIN
COOK TIME: 10 MIN
1 tablespoon ground flax
1/3 cup oat milk
1 cup water
1/4 teaspoon turmeric
1 tablespoon nutritional yeast
1/3 block firm tofu
Pinch of black pepper
Avocado slices to garnish
Salsa to taste
Directions
Add the oats, flax, oat milk and water to a small pot and boil. Reduce heat and simmer for 7 - 8 minutes
Stir in pepper and turmeric
Crumble the tofu by hand or cut it into small pieces and add to oats
Heat tofu through for about 2 - 3 minutes
Add nutritional yeast and Kala Namak and stir through
Add your favourite toppings such as salsa and avocado