I’ve wanted to like savory oats, I really have. But the few times I tried to make it, one spoonful was all it took to make me say “this is not right.”
My Mom had clipped out an article for me interviewing Chef Sang Yoon, a Los Angeles chef. I saved the article because one of his favorite recipes stood out to me. Savory oats made with egg, tofu, and sriracha.
Egg….Tofu….Sriracha. Three of my favorite things. If I was ever going to like savory oats- this was it.
I still added more sriracha after this – I like it spicy!
I was hoping to be able to break apart the yolk after it was plated. This made the meal so much more fun!
With only four ingredients this couldn’t be simpler. This recipe made a large serving in my opinion. I’d say about a serving and a half. You can either make it as is and have leftovers, or reduce the oats to 1/3 c.
This really tied me over. I’d happily eat it again for breakfast or dinner. Definitely fitting this one into my rotation.
Leftovers were mighty tasty, just had to re-spice them with more sriracha.
Here is Chef Sang Yoon’s recipe
- 1/2 c oats
- 4 oz soft tofu
- 1 egg
- sriracha (and lots of it)
- S & P
What to do
- Bring 1.5 cups of water to boil and add oats. Lower heat and simmer for 30 seconds
- Add tofu and break it apart.
- Add egg, stir whites into the pats to cook them. (Don’t break the yolk yet if you want it runny!)
- When egg is cooked to desired doneness remove from heat, season with S&P and as much sriracha as you can tolerate
Question: Have you ever tried savory oats?
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Casey
Insatiably Healthy 