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I think I just found a new favourite way to eat my steel cut oats.

During the last month or so, I got totally obsessed with adding kabocha squash puree to my oatmeal, along with a handful of dried cranberries and a drizzle of maple syrup. But after eating that for breakfast for a month straight almost, I must say that the sweet combination hast lost the wow factor. And so I started to crave savory oatmeal now.

So this morning when I opened the fridge and saw a tube of silken tofu, I instantly knew that would be the star ingredient in making savory oatmeal today!

The end result? The melt-in-the mouth tofu made the oatmeal extra creamy and a small handful of chopped scallions added a refreshing Asian touch to the oatmeal. Absolutely delicious!

Oatmeal with Tofu

What you’ll need:

  • 3 oz silken tofu
  • 1/4 cup corn kernels (fresh or frozen)
  • 1/4 cup edamame
  • 1/4 cup peas
  • 1 egg, well beaten
  • 3/4 cup cooked steel cut oats (I’ve written about how to prepare stove-top oatmeal before)
  • 2 tablespoons scallions, chopped
  • 1 tablespoon cilantro leaves, chopped
  • Soy sauce, to taste

What to do:

  • I’ve assuming that you have already cooked up a big patch of steel cut oats and have them in individual servings sizes alright — If not, follow these instructions and make some now!
  • In a small pan, add in all the ingredients, except the egg and the scallions. Break the tofu into chunks and stir the mixture well. Bring it to a boil, then turn down the heat and let it simmer until the tofu is heated thoroughly. Add in some water if mixture gets too thick (the longer you cook the oats, the more water it will absorb and thicker it becomes).
  • Once oatmeal is heated well, slowly pour in the egg while slowly but steady stirring the oatmeal (like you’re making egg drop soup). Bring mixture to a boil again (to make sure the egg gets cooked).
  • Remove from heat and stir in scallions. Serve hot with a splash of soy sauce, if desired.

The bowl of tofu oatmeal was surprisinglysatisfying. This simple meal really hit the spot for me! :)

If you’re tried Mark Bittman’s Savory Oatmeal with Scallions before and thought that was pleasant, then you’ll definitely fall in love with this recipe!

It’s honestly THAT good.

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5 Comments

  1. What an inventive way to eat oatmeal! I’m much more of a savory breakfast person, so this sounds perfect. Thanks for sharing your recipe!

    • Glad I got you excited about oatmeal – it’s such a great breakfast (or brunch) option, super healthy and tastes awesome!

      Cheers,
      Stephanie

  2. I just found your blog, and after reading this post I had to comment, because I love Savory oatmeal! Everyone thinks I am crazy, but I don’t crave sweets in the morning. My favorite is kabocha (or any winter squash) with salsa and spinach. I posted a couple different times on my blog
    http://makingfoodandotherstuff.wordpress.com/2009/12/17/my-favorite-time-of-day/

    http://makingfoodandotherstuff.wordpress.com/2010/01/01/i-love-yoga-and-cookies/

  3. I noticed that your portion for cooked oatmeal in your recipes is always 3/4 of a cup. How did you come to decide on this portion? Was it a specific article?

    • When I prepare oatmeal, I usually put in 1/2 cup uncooked oats and that swells up to about 3x its size, getting about 1.5c cooked. Then usually I eat half of it right away and saving the other half for another day, and hence my portion size is usually 3/4 cup cooked. Then, I usually top my oatmeal with a lot of other goodies, so I end up with about a 1cup portion of oatmeal and I find this to be the perfect size, filling enough to last me the whole morning but not too much that I get overwhelmingly full.

      If you do choose to prepare your oatmeal, you don’t have to follow my exact proportions. Just use the recipe as a guideline and experiment with it to discover your own flavours!


2 Trackbacks/Pingbacks

  1. [...] About Oatmeal, Chinese-Style [...]

  2. By An Ode to Oatmeal | A Nutritious Plate on 06 Nov 2010 at 1:32 am

    [...] far you can stretch the envelop, take a look at my previous wild experiments: Group Beef and Egg, Tofu with Soy sauce and Scallion, Spicy and Nutty Sichuan [...]

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