Until about six months ago, I’d never even heard of savoury oatmeal. Since then, however, I’ve probably heard the term “savoury oatmeal” about once a week. I’ve sought out various recipes for the elusive dish and have now read about a hundred and fifty different ways to prepare it. This morning, I found one that sounded quite appealing–particularly since you can add whatever you want to top it.

My obsession with the dish makes absolutely no sense, however, since I do not like regular oatmeal in the least. In fact, I’d rather not eat breakfast than eat oatmeal.

Nevertheless, I attempted the recipe….and I didn’t hate it! Here’s the recipe: Go-To-Meal: Savoury Oats. I added freshly picked baby spinach and chives in the last few minutes:

And I topped it with fresh clover sprouts (which really make it because they’re crunchy) and a couple of slices of this tofu (a variation on the Sambal & Sweet Soy Fried Tofu recipe I made yesterday):

1/4 cup soy sauce

1/4 cup sambal olek

1/8 cup honey

1/8 cup white wine vinegar

2 TBS chopped garlic

handful of fresh chives

Blend all the ingredients and use as a marinade for 1 package of sliced tofu. Grill tofu. Put marinade back in Magic Bullet with 1 TBS of corn starch. Heat the sauce until it’s a bit thick and warmed through. Top the grilled tofu with the sauce.

Here’s a picture of it:

Savoury Oatmeal topped with Sambal & Sweet-Soy Grilled Tofu and Clover Sprouts