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4.50 from 2 votes

Savory Spring Oats with Tofu, Spinach & Peas

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


  • 1/2 cup rolled oats (50g)
  • 1/2 cup water (120ml)
  • 1/2 cup unsweetened, non-dairy milk of choice (I use soy) (120ml)
  • Salt and freshly ground black pepper
  • 1 tablespoon nutritional yeast
  • 1 teaspoon lemon zest and a little squeeze of lemon juice
  • 1 handful baby spinach (15-28g)
  • 1/3 cup defrosted, frozen green peas (45g)
  • 2 ounces smoked or pre-baked tofu (60g; such as the Soyboy brand, or another pre-marinated and baked store-bought brand)
  • 2 tablespoons hummus of choice (30g)


  • 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, top them with the peas, tofu, and hummus. Serve right away.