You may not see the words “kimchi,” “tofu,” and “oatmeal” in the same sentence often, but this Korean-inspired savory oat dish is a recipe to remember.
This year is all about the savory oats and we’re here for it—trading in blueberries, cinnamon, and maple syrup in favor of bone broth, eggs, and veggie-based toppings. Are you with us?
Of course, this Korean kimchi and tofu oatmeal is not without health benefits. Bone broth, tofu, and eggs pack plenty of protein into this recipe to keep your tummy full until lunchtime. Being rich in complex carbs and branch chain amino acids (BCAAs), this kimchi and tofu oatmeal would be a well-rounded post-workout meal.
The oats also lend a healthy serving of dietary fiber, and the kimchi offers a boost of probiotics to promote smooth and regular digestion.
What Is Kimchi?
Kimchi is fermented spiced cabbage and a staple in Korean cuisine. It’s typically made with a variety of Chinese or napa cabbage that’s seasoned with a spice paste made from red pepper flakes (which gives it its red color), fish sauce, garlic, and ginger. You can find it at Asian supermarkets and grocery stores, or you can make it yourself.
Kimchi can be spicy or mild, depending on how much of the red pepper flakes you use. As a fermented food, kimchi has a slightly sour taste, which is due to the bacteria breaking down the carbohydrates in the cabbage.
If you’ve had sauerkraut (fermented white cabbage) you may be wondering how kimchi compares. Although they’re said to be equally healthy, kimchi is fermented with more salt than sauerkraut, and in some cases, it may also have a minimal amount of sugar in the paste.
Since sauerkraut isn’t seasoned with spices, kimchi is definitely the more flavorful option of the two and can really bring dishes with bland ingredients (such as tofu and oats) to life.
Korean-Style Oatmeal with Kimchi and Tofu
This Korean-inspired kimchi and tofu oatmeal is a delicious way to enjoy your morning oats. Flavorful, nutritious, protein-packed, and only 15 minutes total time.
Ingredients
- 1 cup Kettle & Fire Beef Bone Broth (flavor of your choice)
- 1/2 cup mirepoix (chopped onion, celery, and carrots)
- 1/2 cup firm tofu cut into small cubes
- 1 large egg beaten
- 1/3 cup oats
- Sea salt and freshly ground black pepper to taste
- 1/4 cup kimchi
Instructions
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In a small saucepan, heat up bone broth over high heat. Add mirepoix and bring to a boil. Add tofu and let it cook for a minute.
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Pour the beaten egg into the pan while stirring constantly but gently so you don’t break up the tofu cubes. It should take a few seconds for the egg to cook. Remove from heat immediately.
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Stir in oats and cover; let it sit for 5 minutes.
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Uncover and season with salt and pepper.
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Dish and top with kimchi.
Recipe Notes
Notes: The nutrition facts are calculated using Kettle & Fire Chicken Bone Broth.
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