Thai-Spiced Turmeric Tofu Overnight Oats

Low Fat

A 520-calorie Brunch recipe from MunchInIt. Serves 2. Prep 10 min, cook 15 min.

Ingredients

• 1 cup (90g) rolled oats
• 1.5 cups (360ml) unsweetened almond milk
• 1/2 block (75g) firm tofu, crumbled
• 1 tbsp maple syrup
• 1 tsp ground turmeric
• 1/2 tsp ground ginger
• 1/4 tsp ground cinnamon
• Pinch of black pepper
• 1/4 cup (25g) shredded coconut, unsweetened (for topping)
• 1/4 cup (40g) mango, diced (for topping)

Instructions

1. Prep: In a medium bowl, combine the rolled oats, unsweetened almond milk, crumbled tofu, maple syrup, turmeric, ginger, cinnamon, and black pepper. Stir well to ensure all ingredients are thoroughly mixed and the spices are evenly distributed.
2. Cover the bowl and refrigerate overnight, or for at least 4 hours, allowing the oats to soften and absorb the liquid.
3. In the morning, divide the overnight oats mixture evenly into two serving bowls.
4. Top each serving with 1/8 cup (12.5g) of unsweetened shredded coconut and 1/8 cup (20g) of diced fresh mango.
5. Serve immediately and enjoy your vibrant and nutritious brunch!
6. Top tip: For an extra boost of flavour and nutrients, lightly toast the shredded coconut in a dry pan on the hob for 1-2 minutes until golden, then let it cool before sprinkling over the oats.