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

  • 1/2 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 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!

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