This vegan savory oatmeal is cooked in a umami rich miso broth and served with seasoned pan-seared tofu for extra protein. Easy to make and great for meal prep.
Pan Seared Tofu
- 1, ~450g block extra firm tofu, drained and pressed for 15 minutes
- 1 tbsp gluten-free soy sauce or tamari
- 1 tbsp nutritional yeast
- 1 tbsp cornstarch
- 1 tbsp avocado oil
- 1 tsp avocado oil
- 1 scallion, thinly sliced
- 1 1/2 cups water
- 1 cup unsweetened soy milk
- 4 shiitake mushrooms
- 1 tbsp soy sauce
- 1 cup One Degree Organics Gluten-Free Sprouted Rolled Oats
- 1 tsp chili garlic sauce
- 1 tbsp yellow miso paste
- 2 cups curly kale, roughly chopped and stems removed
- Avocado Slices
- Chili Oil
- Sesame Seeds
- Cut your tofu into cubes or triangles. Add the tofu to an airtight container along with cornstarch, nutritional yeast, salt and pepper. Seal the container and give a few gentle shakes to evenly coat the tofu.
- Heat up a large skillet over medium heat and then add your oil to warm through. Once the oil is hot, add in your tofu making sure to spread them out into a single layer in the pan to cook. Allow the tofu to cook undisturbed for about 4 minutes. Flip and cook on the opposite side for an additional 3-4 minutes or until the tofu has become golden. Remove the tofu and place on a plate with a clean paper towel and set aside.
- To prepare the oatmeal, heat a saucepan over medium-low heat and add a drizzle of oil. When the oil is hot, add the white portion of the sliced scallion with a pinch of salt and sauté for 2 minutes until softened.
- Add in the milk, water, soy sauce and the dry shiitake mushrooms. Stir the mixture well and bring to a simmer.
- Remove and reserve the mushrooms from the broth. Add your miso paste to a small bowl and pour over about 3 tablespoons of the warm milk mixture over the miso then mix to break up any clumps. Pour this mixture back into the saucepan along with the oats and chili garlic sauce.
- Stir the mixture frequently as it comes back to a simmer and allow to cook for 3-5 minutes or until the oats start to thicken. Add the kale and allow it to cook down and wilt into the oats. Continue to cook until the oats have thickened to your liking then serve. If desired, slice the rehydrated mushrooms to use on top of the oats along with a few pieces of tofu, sliced avocado, scallions, chili oil and sesame seeds.
Mix the miso paste with some of the heated milk mixture before adding to the pot. This will help break up the miso paste and smooth it out so it blends well into the oats without leaving lumps.
Change up the toppings. Mix and match what you put on top of your oats to add variety. Variety helps keep your interest and prevents you from getting bored of what you’re eating through the week.
Reheating leftovers. Oats will thicken as they cool and will continue to thicken when stored in the fridge. To reheat leftovers, place the oats in a microwave safe dish or in a pot on the stove top over medium low heat. To either preparation, add a splash of water or plant-based milk to help loosen the oats. Add more as needed until you achieve your desired consistency.
Keywords: savory oatmeal