Savory Overnight Oats
Meet Origine Tastemaker: Tawnie
Hi! I’m Tawnie. I’m a public service lawyer, yogi, wanderluster, plant-based foodie & content creator. I love sharing all of my adventures and the most delicious & nutritious recipes possible to help encourage others to live their healthiest, happiest lives!
Tofu Scramble
1 block extra-firm tofu
Vegetable broth
1 tbsp NOOCH
1 tsp garlic powder
1 tsp Organic Ground Turmeric
1/2 tsp red pepper flakes (optional)
Salt and/or pepper, to taste (optional)
Garnish
1 bag frozen spinach
Jarred beets
Sliced avocado
Cilantro
Savory Oats
1 1/2 cup old-fashioned oats
3 cups low-sodium vegetable broth
1 1/2 tbsp NOOCH
1-2 tsp garlic powder
1-2 tsp onion powder
1/2 tsp Organic Ground Turmeric
1 slice or 1/4 cup shredded vegan cheese (optional)
1/2 tsp red pepper flakes (optional)
Salt and/or black pepper, to taste (optional)
Directions
1. Press & drain tofu; crumble.
2. Pre-heat oven to 400*F
3. Prepare roasted tomatoes
4. Prep tofu by adding to a skillet over medium heat.
5. Lightly sauté in veggie broth through cooking process to prevent sticking. Once it starts to brown, thoroughly combine in season & set to the side.
6. Prep frozen spinach per package directions.
7. Prep oats by following package directions.
8. Once cooked, add seasoning & cheese (if using), thoroughly combine, add lid to the top (to melt cheese) & set aside.
9. Plate by adding tofu, spinach, tomatoes & desired garnishes over savory oats and ENJOY!
Shop this recipe:
Find A New Craving
