Masala Oats with Tofu Scramble

Instructions

1. 1Place an approximately 25 cm non-stick skillet over medium heat (175°C). Add the 1 tablespoon of oil and let it warm for 30 seconds.
2. 2Add the 1/2 cup of onion, 1/2 cup of tomato, 1 green chili (if using), and 1 teaspoon of ginger to the skillet. Cook, stirring occasionally, for 5-7 minutes, or until the onion pieces are soft and look see-through.
3. 3Stir in the 1/2 teaspoon of turmeric powder and 1 teaspoon of garam masala. Cook for 1 minute more, stirring constantly, until fragrant.
4. 4Pour in the 4 cups of water and bring the mixture to a rolling boil over high heat. Once boiling, add the 2 cups of rolled oats and 1/2 teaspoon of salt. Stir well.
5. 5Reduce the heat to low (95°C). Cover the skillet and cook for 5-7 minutes, stirring every minute, until the oats are tender and have absorbed most of the water. The mixture should be thick.
6. 6While the oats are cooking, take a separate medium bowl. Crumble the 1 block of firm tofu into the bowl with your hands. Add the 2 tablespoons of nutritional yeast and 1/4 teaspoon of black salt. Mix everything together with a fork until the tofu is evenly coated.
7. 7Place a clean about 20 cm non-stick skillet over medium heat (175°C). Add the seasoned tofu mixture to the skillet. Cook for 5-8 minutes, stirring occasionally, until the tofu is heated through and has some lightly browned bits.
8. 8Divide the cooked masala oats among four bowls. Top each bowl with the prepared tofu scramble. Sprinkle the 2 tablespoons of chopped cilantro over the top before serving.

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