Savoury Oats with Spinach and Tofu
- 22 min
- ≈ €2.25
- 2 servings
- Easy
firm tofu, baby spinach, and tomatoes: a straightforward vegan combination for an everyday dinner.
Estimates per serving for 2 people. Check labels if you have allergies. Bundeslebensmittelschlüssel (BLS) 4.0. Calculation and sources.
Allergens
- gluten
- soy
Equipment
- stove
Prepare
Cut spinach and tomatoes into even bite-size pieces
Cut spinach and tomatoes into even bite-size pieces.
Cook
Bring oats and soy milk to the boil
Bring oats and soy milk to the boil, then cook gently for 8–10 minutes, stirring until creamy.
Pat tofu dry and crumble it into small
Pat tofu dry and crumble it into small, uneven pieces.
Heat rapeseed oil in a large pan over medium-high heat
Heat rapeseed oil in a large pan over medium-high heat. Fry tofu for 7–9 minutes, until piping hot and browned on several sides.
Add spinach and tomatoes and cook for 2–3 minutes more
Add spinach and tomatoes and cook for 2–3 minutes more, until the vegetables are tender.
Finish
Divide oats and soy milk evenly between the serving plates
Divide oats and soy milk evenly between the serving plates or bowls, add tofu, spinach, tomatoes, and nutritional yeast, and serve immediately.
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