Vegan Savory Oatmeal with Tofu and Greens
Author -Yields: 2 servings
Ingredients
- 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)
Instructions
- 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.