Breakfast
Savory Oatmeal with Spinach, Tofu and Hemp Hearts
It’s a salty, creamy bowl of oats with garlicky spinach and crispy tofu on top. Keeps me full for hours and takes about 15 minutes.
Method
Press the tofu with a clean towel for a minute to get rid of extra water.
Heat 1 tsp olive oil in a small pan over medium heat.
Crumble the tofu into the pan, add the soy sauce, and cook 4 to 5 minutes until golden on the edges. Set aside.
Pour the broth into a small pot and bring to a gentle boil.
Add the oats and turn the heat to medium-low. Stir often for about 5 minutes until thick and creamy.
Stir in the garlic and spinach. Cook 1 minute, just until the spinach wilts.
Take the pot off the heat and stir in the nutritional yeast.
Pour into a bowl and top with the tofu crumbles.
Sprinkle the hemp hearts over the top, add black pepper, and finish with a tiny drizzle of olive oil.
Chef's tip
Crumble and cook a whole block of tofu on Sunday and store it in a container in the fridge. For a bulking day, double the hemp hearts and add a half cup of edamame. For cutting, skip the finishing oil and use water with a bouillon cube.