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savory oats
Andreea Fegan, www.LittleBitesOfJoy.com

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.
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Ingredients Equipment Method Notes

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

Equipment

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

Method
 

Make The Savory Oats
  1. First, grate your carrot and finely chop the zucchini and yellow squash.
  2. 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
  1. While the oatmeal is cooking, heat a cast iron skillet (or a regular skillet with some oil spray).
  2. 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.
  3. 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.