Savory Oatmeal with Spinach, Mushrooms, and Tofu
Ingredients
The oatmeal
-
1
cup
steel cut oats, uncooked
-
3
cups
water
The sauté mixture
-
1
tablespoon
extra virgin olive oil
-
½
unit
red onion, diced
-
2
cloves
garlic, minced
-
1
14-ounce package
extra firm tofu, drained or pressed
-
1
cup
sliced mushrooms
-
½
teaspoon
black pepper
-
Pinch
unit
salt
-
2
teaspoons
dried basil
-
2
tablespoons
sun-dried tomatoes
-
1
bunch
fresh spinach, chopped
-
1
tablespoon
red wine vinegar
-
as desired
unit
warm plant-based milk, plain, unsweetened
Instructions
- Bring water to a boil in a small pot and add oats. Cook for about 20-25 minutes to desired texture.
- Heat olive oil in a large skillet or sauté pan, then add red onions, garlic, and tofu. Sauté for 4 minutes.
- Add mushrooms, black pepper, salt, dried basil, and sun-dried tomatoes to the skillet and sauté for an additional 4 minutes.
- Add chopped spinach and vinegar, then sauté for 2 minutes until wilted but bright green.
- Divide oatmeal among 4 bowls and top each with the spinach tofu mixture. Serve with warm plant-based milk if desired.
Nutrition Facts (estimated)
Servings
4
Calories
357
Total fat
13g
Total carbohydrates
40g
Total protein
26g
Sodium
231mg
Cholesterol
0mg
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