YOUR SOLIN GENERATED RECIPE
Savory Tofu Edamame Oatmeal Bowl
Rolled oats simmered in a savory ginger broth topped with pan-seared tofu, crisp broccoli, and buttery edamame for a nourishing bowl.
INGREDIENTS
0.25 cup rolled oats
1.5 cup water
4 oz extra firm tofu
0.5 cup shelled edamame
1.5 cup broccoli florets
1 tbsp tamari
0.5 tsp toasted sesame oil
2 tbsp nutritional yeast
0.25 tsp garlic powder
0.25 tsp ground ginger
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
Press the tofu with a heavy object for 10 minutes to remove excess moisture, then cut into 1/2-inch cubes.
In a small saucepan, combine the rolled oats, water, garlic powder, and ground ginger over medium-high heat.
Bring the oat mixture to a boil, then reduce heat to low and simmer for 5-7 minutes until the liquid is absorbed and the texture is creamy.
While oats cook, heat the toasted sesame oil in a non-stick skillet over medium-high heat and sear the tofu cubes until golden and crispy on all sides.
Steam the broccoli florets and shelled edamame in a steamer basket for 4-5 minutes until they are tender-crisp and vibrant green.
Stir the nutritional yeast and tamari into the cooked oatmeal until well incorporated.
Divide the savory oatmeal into a bowl and arrange the seared tofu, steamed broccoli, and edamame on top.
Season the entire bowl with sea salt and black pepper before serving.