Savory Spring Oats with Tofu, Spinach & Peas
May 23, 2018

Savory Spring Oats with Tofu, Spinach & Peas | The Full Helping

I posted these savory spring oats on Instagram a month ago, without the intention of blogging about them, but a few folks immediately requested the recipe (if it can even be called that!). I’ve made them enough in the last few weeks that it’s definitely time to share; they’re one of a few simple meal formulas that carried me through the end of a very busy spring semester.

Savory Spring Oats with Tofu, Spinach & Peas | The Full Helping

My formula for savory oats begins with 1/2 cup rolled oats, a cup of water, a pinch of salt, a tablespoon of nutritional yeast, and a big handful of baby spinach. That’s the oat base. It’s the same one I use in this recipe, which is a favorite, and in the two savory oats that made it into Power Plates.

This base can be seasoned to taste with salt and pepper, made spicy with a pinch of crushed red pepper flakes, or given zest and variety with turmeric, curry, cumin, harissa, smoked paprika, and a host of other spice blends.

After the base is created (10 minutes or less on the stovetop), it’s time for savory toppings. I often use any combination of:

It really depends on what I’ve got in my fridge and what needs using up, and possibilities are endless; this is a quintessential “clear out the fridge” meal in my home.

Savory Spring Oats with Tofu, Spinach & Peas | The Full Helping

In this case, I had frozen peas, some leftover hummus, and smoked tofu. The smoked tofu from the SoyBoy brand is my jam, and a staple for me (I can usually find it locally without too much trouble), but any marinated and baked tofu, commercial or homemade, would work.

I love the contrast of smoky, firm tofu cubes and light, sweet peas, and I added a little lemon zest to the dish to give it even more seasonal brightness. It is an incredibly filling and satisfying morning meal, and it’s equally good for a simple, one-pot & single serving lunch or dinner.

Savory Spring Oats with Tofu, Spinach & Peas

Author - Gena Hamshaw
Cook Time: 10 minutes
Total Time: 10 minutes
Yields: 1 serving

Ingredients

  • 1/2 cup rolled oats be sure to select certified GF oats if you avoid gluten
  • 1 cup water
  • Salt and freshly ground black pepper
  • 1 tablespoon nutritional yeast
  • 1 teaspoon lemon zest and a little squeeze of lemon juice
  • 1 large handful about a cup, packed baby spinach (or chopped Swiss chard or regular spinach)
  • 1/3 cup green peas fresh or frozen and thawed
  • 1/3 cup chopped pre-baked or smoked tofu
  • 1-2 tablespoon s hummus of choice

Instructions

  • Place the oats, water, and salt in a saucepan. Bring to a boil, reduce heat to low, and simmer until the oats are starting to thicken but aren't yet fully cooked (about 3-5 minutes). Stir in the nutritional yeast, lemon zest and juice, and then add the spinach; cover the oats and allow the spinach to wilt down for about a minute. Then, remove the lid from the oats and stir the spinach in. Continue cooking for another 2-3 minutes, or until the oats are creamy and have reached a desired consistency. If they get overly thick, you can always add a splash of water. Taste and adjust salt and pepper as needed.
  • While the oats are cooking, you can steam, simmer or microwave the peas till tender; if you prefer, you can also stir them into the oats while they cook (I like to pile mine on top, but it creates another step).
  • When the oats are ready, top them with the peas, tofu, and hummus. Serve right away.

Savory Spring Oats with Tofu, Spinach & Peas | The Full Helping

I’m excited to cook more this summer, but I’m still craving the very flexible and the very simple, and I suspect that a lot of varied savory oat bowls are in my near future. I’ll share any of combinations that become favorites! 🙂

I’m slowly settling into a period of rest post-graduation. Having space and time all of a sudden feels a little strange, but I’m grateful for it and giving happy thought to the summer months ahead. See you before too long, for another weekend roundup.

xo

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    3 Comments
  1. You know? I have never even considered the possibilities of savory oats! It is always loaded up with sugars and fruits and nuts. But why not make it savory?! It’s no different than a barley or quinoa really. I will have to try this! I love that you shared a wide variety of options–something everyone would like!