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These savory oats with tofu scramble are the ultimate creamy, umami comfort food at its best, especially on cold winter mornings.

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While morning porridge or oatmeal may be “old hat” for some of you, this savory oats with tofu scramble may be the next best thing. Very often, I crave a savory breakfast (am I alone in this?), especially on cold mornings. Perhaps it’s because I was brought up in Romania where breakfast fare includes cold cuts, toast, cheese, tomatoes, peppers. These savory breakfast are very different than the sweeter breakfasts of America.

THE START OF SAVORY OATS

I remember the first time my mind opened itself to the idea that oats can be used in savory ways. It was 2012, and I was taking courses at IIN, and I stumbled upon Terry Walters’ cookbooks. She is one of my favorite chefs and has beautiful books to pour over, like Clean Food and Clean Start. Both of these books helped support my journey into plant-based eating. One of her soups called for the addition of oats to make it creamy, and I thought that was the most brilliant thing. I soon learned that oats are highly underrated, very versatile, and can completely transpose your breakfast into a savory feast (like this one).

THE USE OF INDIAN BLACK SALT

This recipe has the addition of Indian Black salt, or “kala namak”. This salt is not necessary to include. However it smells and tastes a little bit like eggs and helps to carry that flavor into the tofu scramble. Highly recommended! Something like this or similar would work.

HOW TO MAKE THIS RECIPE YOUR OWN:

First of all, savory oats are a definite template. These veggies that I’ve added play well together, for sure. Feel free to consider other veggies such as: asparagus, peas, even butternut squash. You do you!
Feel free to use 1/2 the portion of vegetables in the savory oats, and in their place, throw in some tomatoes and spinach to the scramble for the remaining veggie portion
Add some indian spices to the savory oats
Add a bit of ground cumin or garam masala to the tofu scramble
Throw some chopped cilantro or sliced scallions over the top
Alternatively, replace the tofu scramble for eggs, veggie sausage, or any of your favorite protein

Tried it?

Let us know! Mention us or hashtag #littlebitesofjoy to be featured in our stories. Happy eating, friends!

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Savory Oats With Tofu Scramble

Andreea Fegan, www.LittleBitesOfJoy.com

These savory oats with tofu scramble are the ultimate creamy, umami comfort food at its best, especially on colder spring mornings.

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Equipment

Small pot for savory oats, cast iron pan for tofu scramble

Ingredients

6 oz carrots, zucchini, and yellow squash (or about 3/4 cup total)
1 oz rolled oats
6 oz good veggie broth
4 oz tofu
salt, to taste
few pinches turmeric powder
1 pinch of Indian Black Salt (kala namak) ~ see notes below

Instructions

Make The Savory Oats

First, grate your carrot and finely chop the zucchini and yellow squash.
Next, add these to a pan with the oats, broth, and a pinch or two of salt. Bring to a boil, cover, and simmer on low about 5 minutes, making sure it doesn't stick. The oats should look bubbly, like a creamy oatmeal, and the vegetables should be relatively soft.

Make The Tofu Scramble

While the oatmeal is cooking, heat a cast iron skillet (or a regular skillet with some oil spray).
Add the tofu, turmeric, pinch of salt (or black salt) and stir as it cooks. The tofu scramble only takes a few minute to heat through and sear a little bit.
Lastly, combine the savory oats and eggs, and dive in.

Notes

Note: the indian black salt make the tofu really taste like eggs. You can find it here.