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🫚 Savory Ginger Scallion Oats with Brown Sugar Hoisin Tofu, for those days where I still want the benefit of oats, but a sweet breakfast bowl just won’t do. #ad @One Degree Organic Foods These oats also happen to be high-protein and great to meal prep for a week of satisfying meals. #plantbasedrecipes #tofu @onedegreeorganics makes packing in more nutrition at breakfast easier because their oats are sprouted. Sprouting helps to make the nutrients within grains, seeds, and legumes more bioavailable, which means you are absorbing more nutrients you need. It also helps that these oats are well trusted and truly transparent. They are third party tested and are organic, glyphosate-free, and gluten-free. Hoisin Tofu 1, 16oz package super firm tofu 2 tbsp + 1 tsp tamari 1 tbsp Chinkiang vinegar or rice vinegar 1 tsp ground coriander 1 tsp garlic powder ½ tsp five spice 1 1/2 tbsp potato starch 1 1/2 tbsp avocado oil 2 tbsp hoisin 2 tsp light brown sugar Ginger Scallion Oil 3 tbsp avocado oil 2 scallions, thinly sliced 1/2 inch fresh ginger, minced Kosher salt ½ tsp granulated sugar (optional) Oats (1 serving or scale up if meal prepping) 1 scallion, thinly sliced (whites and greens separated) 2 cloves garlic, minced 2 ½ cups vegetable broth or water 2 slices of ginger 2 dried shiitake mushrooms 1 star anise ½ cup rolled oats Crushed sesame seeds Preheat oven to 425F. Tear tofu into 1-inchunks in a large airtight container and coat with 2 tbsp tamari, vinegar, coriander, garlic, & five spice. Seal container and give a shake to coat. Add potato starch and oil, seal and shake again to coat. Transfer to a baking tray, making sure there is space between each piece. Bake for 20 mins. Flip and bake 10 mins. For the glaze, mix remaining 1 tsp tamari, hoisin, and sugar then pour over the tofu & toss to coat on tray. Bake for 5 mins and set aside. For scallion oil, heat oil in a small saucepan, about 2-3 mins. To a heat proof bowl add the scallions, ginger, a generous pinch of salt and sugar. Pour the oil over the scallions then mix and set aside. Use same pan for oats. Add the white scallions and garlic to the pot and saute for 2-3 mins. Pour in broth then add ginger, mushrooms, and anise. Bring to a boil. Add oats, reduce heat to a simmer, continuing to stir the oats for 10 minutes or more until they are at your desired thickness. Cover until ready to serve. Discard ginger, mushrooms and anise, then serve in a bowl topped with a drizzle of scallion oil, a portion of tofu, and the sesame.

🫚 Savory Ginger Scallion Oats with Brown Sugar Hoisin Tofu, for those days where I still want the benefit of oats, but a sweet breakfast bowl just won’t do. #ad @One Degree Organic Foods These oats also happen to be high-protein and great to meal prep for a week of satisfying meals. #plantbasedrecipes #tofu @onedegreeorganics makes packing in more nutrition at breakfast easier because their oats are sprouted. Sprouting helps to make the nutrients within grains, seeds, and legumes more bioavailable, which means you are absorbing more nutrients you need. It also helps that these oats are well trusted and truly transparent. They are third party tested and are organic, glyphosate-free, and gluten-free. Hoisin Tofu 1, 16oz package super firm tofu 2 tbsp + 1 tsp tamari 1 tbsp Chinkiang vinegar or rice vinegar 1 tsp ground coriander 1 tsp garlic powder ½ tsp five spice 1 1/2 tbsp potato starch 1 1/2 tbsp avocado oil 2 tbsp hoisin 2 tsp light brown sugar Ginger Scallion Oil 3 tbsp avocado oil 2 scallions, thinly sliced 1/2 inch fresh ginger, minced Kosher salt ½ tsp granulated sugar (optional) Oats (1 serving or scale up if meal prepping) 1 scallion, thinly sliced (whites and greens separated) 2 cloves garlic, minced 2 ½ cups vegetable broth or water 2 slices of ginger 2 dried shiitake mushrooms 1 star anise ½ cup rolled oats Crushed sesame seeds Preheat oven to 425F. Tear tofu into 1-inchunks in a large airtight container and coat with 2 tbsp tamari, vinegar, coriander, garlic, & five spice. Seal container and give a shake to coat. Add potato starch and oil, seal and shake again to coat. Transfer to a baking tray, making sure there is space between each piece. Bake for 20 mins. Flip and bake 10 mins. For the glaze, mix remaining 1 tsp tamari, hoisin, and sugar then pour over the tofu & toss to coat on tray. Bake for 5 mins and set aside. For scallion oil, heat oil in a small saucepan, about 2-3 mins. To a heat proof bowl add the scallions, ginger, a generous pinch of salt and sugar. Pour the oil over the scallions then mix and set aside. Use same pan for oats. Add the white scallions and garlic to the pot and saute for 2-3 mins. Pour in broth then add ginger, mushrooms, and anise. Bring to a boil. Add oats, reduce heat to a simmer, continuing to stir the oats for 10 minutes or more until they are at your desired thickness. Cover until ready to serve. Discard ginger, mushrooms and anise, then serve in a bowl topped with a drizzle of scallion oil, a portion of tofu, and the sesame.

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