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

1/3 cup steel-cut oats

1 tablespoon ground flax

1/3 cup oat milk

1 cup water

1/4 teaspoon turmeric

1/4 teaspoon Kala Namak salt

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