Print Recipe

Savory Spring Oats with Tofu, Spinach & Peas

Cook Time10 mins
Total Time10 mins
Course: Breakfast, main dish
Cuisine: gluten free option, no oil, tree nut free, vegan
Servings: 1 serving
Author: Gena Hamshaw

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.