This is such a warm and lovely Asian-inspired breakfast dish and it will turn your boring old oatmeal into something savoury and full of flavour. It has been pouring rain out there since last night and a warm bowl of oats sounded like a nice idea, but I was also in the mood for eggs, so I decided to combine the two. I like to have a lot of protein in the morning and so traditional oatmeal is not usually my go-to breakfast, but the additions of tofu and a soft-cooked egg make this typically carb-y breakfast into something lighter and packed with protein. I used rolled oats but you can use quick oats or steel-cut oats (just be sure to soak those overnight or else they will take a lot longer).
I personally love ginger, especially the way it compliments the flavours of soy sauce, green onion and tofu with its spicy qualities, giving the oatmeal an extra depth of warmth. Ginger is used widely throughout the world for various culinary and therapeutic purposes. In China, ginger has been used for over 2,000 years to aid with digestion and relieve nausea or upset stomach. It is also a vital plant used throughout India, not only in Indian cuisine, but for its use in Ayurvedic medicine for its anti-inflammatory and antioxidant properties. In the West, scientific research has supported the medicinal and therapeutic effects of the ginger root.
Scallion Ginger Oatmeal with Tofu & Egg
Serves 1
1/3 cup organic oats
1 tsp grated fresh ginger
½ tsp sea salt
1 cup water
1 scallion (green onion), chopped
100g firm tofu
1 free-range egg
1-2 tsp soy sauce
black pepper
sesame seeds, toasted
5-6 almonds, toasted
Combine the oats, ginger, sea salt, and water in a small pot and bring to a boil. Let simmer for 3 minutes or until oats are soft and water is absorbed. Meanwhile, sear tofu in a hot skillet for about a minute on each side, until golden brown. Remove the tofu and then add a few drops of oil to the pan and fry the egg until soft-cooked or to your liking.
To serve, top the oatmeal with the scallions, seared tofu, fried egg, toasted nuts and sesame seeds and drizzle with soy sauce. Add freshly ground pepper to taste and enjoy with a pot of green tea.
