Steel cut oats are the perfect, nutritious backdrop for a healthy, hearty combo of tofu, spinach, tomatoes, and mushrooms. You can serve this vegan, gluten-free Savory Oatmeal with Spinach, Mushrooms, and Tofu up for a satisfying breakfast or any meal, really. All you have to do is cook up a pot of steel cut oats, and sauté this hearty mixture of nutritious ingredients for a completely fabulous breakfast that will pack in enough nutrition to last you for hours. Meal prep a few bowls in advance so you can pop them in the microwave to enjoy on busy mornings—or pack along in a mason jar or thermos to eat at work. You can even turn this meal into “breakfast for dinner”. It simply can’t be beat!
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Savory Oatmeal with Spinach, Mushrooms, and Tofu
Author:The Plant-Powered Dietitian
Total Time:27 minutes
Yield:4 servings 1x
Diet:Vegan
Description
Turn to this easy yummy recipe for Savory Oatmeal with Spinach, Mushrooms, and Tofu to provide a healthy, nutrient-rich, plant-based, gluten-free breakfast.
Instructions
Bring water to a boil in a small pot and add oats. Cook for about 20-25 minutes, according to package directions, to desired texture.
Meanwhile, heat olive oil in a large skillet or sauté pan. Add red onions, garlic, and tofu and sauté for 4 minutes. Add mushrooms, black pepper, salt, dried basil, and sun-dried tomatoes and sauté for an additional 4 minutes.
Add chopped spinach and vinegar and sauté for 2 minutes, until wilted but bright green.
Divide oatmeal among 4 bowls.
Top each bowl with spinach tofu mixture. Serve with warm plant-based milk, as desired
Notes
*To press tofu, use a tofu press; or wrap tofu in paper towels and place between two plates with something heavy pressing on the top plate for 15 minutes, draining away liquid.