Savory Steel Cut Oats with Spinach, Mushrooms and Tofu

Sharon Palmer

Steel cut oats are the perfect, nutritious backdrop for a savory combo of tofu, spinach, tomatoes, and mushrooms. Serve this vegan, gluten-free Savory Steel Cut Oats with Spinach, Mushrooms and Tofu up for a satisfying breakfast or easy dinner. All you have to do is cook up a pot of steel cut oats, and sauté this hearty mixture of nutritious ingredients for a completely fabulous breakfast that will pack in enough nutrition to last you for hours. Prepare a few bowls in advance so you can pop them in the microwave to enjoy on busy mornings—or pack along in a mason jar to eat at work. You can even turn this meal into “breakfast for dinner”. It simply can’t be beat!


Savory Steel Cut Oats with Spinach, Mushrooms and Tofu

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  • Author: The Plant-Powered Dietitian
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 27 minutes
  • Yield: 4 servings 1x
  • Diet: Vegan



  1. Bring water to a boil in a small pot and add oats. Cook for about 20-25 minutes, according to package directions, to desired texture.
  2. Meanwhile, heat olive oil in a large skillet or sauté pan. Add red onions, garlic, and tofu and sauté for 4 minutes. Add mushrooms, black pepper, salt, dried basil, and sun-dried tomatoes and sauté for an additional 4 minutes.
  3. Add chopped spinach and vinegar and sauté for 2 minutes, until wilted but bright green.
  4. Divide oatmeal among 4 bowls.
  5. Top each bowl with spinach tofu mixture. Serve with heated soymilk, as desired.


*To press tofu, use a tofu press; or wrap tofu in paper towels and place between two plates with something heavy pressing on the top plate for 15 minutes, draining away liquid.

  • Category: Breakfast
  • Cuisine: American


  • Serving Size: 1 serving
  • Calories: 357
  • Sugar: 4 g
  • Sodium: 231 mg
  • Fat: 13 g
  • Saturated Fat: 2 g
  • Carbohydrates: 40 g
  • Fiber: 10 g
  • Protein: 26 g

Keywords: vegan oatmeal bowl, savory oatmeal bowl

For other plant-based oatmeal recipes, check out some of my favorites:

Strawberry Banana Coconut Baked Oatmeal
Carrot Cake Overnight Oats
Mulberry Hazelnut Oats with Molasses

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