Vegan Savory Oatmeal with Tofu and Greens
4.67 from 3 votes

This warm bowl of vegan savory oatmeal will fill you up with plant-based protein, fiber, and the goodness of greens first thing in the morning. The dish showcases how versatile and filling savory oats can be. Use homemade, baked smoky tofu in the recipe, or substitute your favorite store-bought seasoned tofu for convenience. A scoop of hummus makes a perfect topping.

A round, white bowl is filled with savory oatmeal. The oatmeal is topped with green peas, hummus, and cubes of baked smoky tofu.

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.

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.

A round, white bowl rests on a white surface. The bowl is filled with plant-based ingredients and topped with a scoop of hummus.

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.

A round white bowl, containing savory oatmeal and green vegetables, is resting on a white surface. A metal spoon is perched nearby.

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.

A round, white bowl is filled with savory oatmeal. The oatmeal is topped with green peas, hummus, and cubes of baked smoky tofu.
4.67 from 3 votes

Vegan Savory Oatmeal with Tofu and Greens

Author – Gena Hamshaw
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Yields: 2 servings


  • 1 cup rolled oats (100g)
  • 1 cup water (240ml)
  • 1 cup unsweetened soy, oat, almond or cashew milk (240ml)
  • Salt and freshly ground black pepper
  • 2 tablespoons nutritional yeast
  • 1 tablespoon freshly squeezed lemon juice
  • 2 heaping handfuls baby spinach
  • 2/3 cup defrosted, frozen green peas (90g)
  • 1/2 batch baked smoky tofu (substitute 4 ounces / 120g store-bought seasoned or smoked tofu of choice)
  • 4 tablespoons hummus (60g; optional, for topping)


  • Place the oats, water, non-dairy milk, 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.
  • When the oats are ready, divide them into two bowls. Top each portion with half of the peas, tofu, and hummus. Serve right away.
A round, white bowl rests on a white surface. The bowl is filled with plant-based ingredients and topped with a scoop of hummus.

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.


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Categories: Recipes, Oatmeal, Savory
Method: Stovetop
Ingredients: Tofu
Dietary Preferences: Gluten Free, No Oil, Tree Nut Free, Vegan
Recipe Features: 30 Minute or Less, Quick & Easy

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Recipe Rating

  1. 5 stars
    This is so delicious! Both as written and with several variations of which I’ve been trying. Thank you for the inspiration.

  2. 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!