I was looking for a soy-free alternative to my favourite breakfast, tofu scramble, something which was just as filling and also yummy. Although I occasionally enjoy a bowl of hot breakfast cereal, generally, I’m not a big fan of sweet breakfasts, preferring something hearty and savoury to get me going. So, I thought, why not simply replace the tofu in my breakfast scramble with steel cut oats, a very nutritious grain. And, it worked! At least for me. 🙂
I read somewhere many years ago that breakfast is golden, lunch is silver and dinner is lead, and I have to agree, at least for my body metabolism. I need something substantial in the morning and I don’t like late heavy dinners because digestion disrupts my sleep.
Steel cut oats are found in health food stores, and very likely in the health food section of your favourite grocery store. Costco now carries 3.17 kg bags of Quick Cooking Organic Bob’s Mill organic steel cut oats!
This is a flexible recipe, as is the tofu breakfast scramble. Try adding some chopped spinach or kale, sweet peas, mushrooms and peppers or any finely chopped veggies. As with the tofu scramble, I like it with whole grain toast, a scoop of sauerkraut and some fresh sprouts!
- 2 cups cooked steal cut oats
- ½ cup chickpeas
- 1 small onion, finely chopped
- 2-3 tbsp tahini (sesame butter), to taste
- 2-3 tbsp soy sauce, to taste
- 1 tsp turmeric
- 1 tbsp cider vinegar (or lemon juice)
- 1 tbsp coconut oil or other good oil for frying
- Salt and pepper, to taste
- Heat oil in nonstick frying pan; add onion and sauté until soft and beginning to turn golden.
- Add veggies, if using. Stir and sauté another minute.
- Add steal cut oats and chickpeas; gently break up into veggie mixture.
- Add cider vinegar, tahini, soy sauce and seasonings; stir to mix.