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