Savory oatmeal with scrambled tofu and enoki mushrooms – 270 cal, 16.6g protein

Reposted bc the image wasn’t showing.

Ingredients for the oatmeal:
25g quick oats
1/4 cup soy milk
1/2 tbsp nutritional yeast
Generous pinch salt + some pepper
1 tsp vegan chicken bouillon powder
about 2 tsp agar flakes (optional but will help it thicken)
Combine everything in a small saucepan and mix well. Cook over medium heat until thickened, then remove from heat and let cool.
For the tofu:
2 oz firm tofu, crumbled (mine is 75 cal for this amount)
1/4 tsp olive oil
1 clove garlic, minced
1-2 tsp nutritional yeast
Generous pinch or two of salt, and pepper to taste
Pinch of kala namak
Pinch of turmeric for colour
Saute the garlic, with some water if needed. Add the tofu and seasonings and cook, stirring constantly. Add some turmeric if you want it to be yellow (not too much or it’ll taste funny). Adjust seasoning if needed.
For the enoki mushrooms:
55g enoki mushrooms
1 tsp soy sauce
1/4 tsp gochujang
1/2 tsp ginger paste or minced ginger
1/4 tsp sesame oil
Dry sauté everything except the sesame oil until the mushrooms are soft. Remove from heat and add the sesame oil.
To serve, top the oatmeal with the tofu and mushrooms, then add a chopped green onion and some sesame seeds. Drizzle with another 1/4 tsp sesame oil. I ate this as a snack but it was so filling (and absolutely delicious!) that I would probably make it for breakfast or lunch next time. Everything can be made in advance or make double portions too for convenience. I was skeptical about savory oatmeal but it’ll definitely be a new staple!

Very interesting. Haven’t heard of savory oatmeal (savory grits yes).