Truffled Savory Oatmeal

TRUFFLED SAVORY OATMEAL

By Jenny Warshafsky

Who says oatmeal has to be sweet? This recipe will satisfy your savory morning cravings without calling for eggs or sausage. So set aside the cinnamon and brown sugar and discover a whole new side of oatmeal!

INGREDIENTS

  • 1 Cup uncooked rolled oats

  • ¼ tsp salt

  • 2 Cups water

  • 1 T canola oil (or other high smoke point oil)

  • ¼ to ½ block of extra firm tofu, finely chopped (or substitute 8 oz shiitake mushrooms)

  • 1 tsp liquid smoke

  • 1-2 tsp soy sauce (depending on amount of tofu)

  • ½ Cup soy milk

  • 2 tsp truffle oil or truffle powder

  • Handful grape tomatoes, halved

  • Chopped scallions or chives for garnish

INSTRUCTIONS

  • Bring oats, salt, and water to a boil in a medium pot

  • Reduce heat to low and cook covered for 20 minutes

  • Meanwhile, heat up a medium pan on medium high heat

  • Once hot (water droplets should sizzle) add the 1 T oil and then the tofu

  • Fry tofu until browned on all sides, then add the liquid smoke and soy sauce

  • Continue cooking until liquid dissipates (about 10 seconds) then turn off heat

  • Once oatmeal has cooked, stir in the soy sauce and continue cooking until soy milk is absorbed (about 5 minutes)

  • Divide oatmeal into four bowls and top with the tofu, truffle oil or powder, tomatoes, and herbs

Serves 4

Brian Katemantruffle, reducetarian, oatmeal