This Spicy Gochujang Oats with Tofu and Blackened Broccolini is a super warm and cozy, spicy, Korean-inspired dish, full of protein and whole grains, that goes from raw ingredients to satisfying savory meal in just about 5 minutes. If you’re trying to eat more whole grain, plant-based foods, but you don’t have the time to prepare ingredients ahead of time, then this is the perfect dish for you. Did I mention you could even make this whole meal in one pot?
But I don’t like oats…
Admittedly, I have never been a huge fan of oats. However, I’ve been trying to eat more whole grains lately, and sometimes waiting 40 minutes or more from other grains to cook just feels too daunting. That’s where oats come in. They are actually super versatile, they can be made savory or sweet, and the best part about using rolled or old fashioned oats is that you can prepare a whole meal with them in about 5 minutes. That’s right. A full meal, full of delicious and satisfying whole grains in less time than it would take you to boil water.
I’ve created three super easy and inexpensive oat-based dishes, two of which are savory, and perfect for lunch or dinner, and a third one that’s on the sweeter side; perfect for breakfast or even an indulgent feeling dessert.
Quick and Easy Oat Dishes for Folks Who Don’t Like Oats:
- 5 Minute Lemon Caper Oat “Piccata” with Grilled King Oyster Mushrooms
- 5 Minute Gochujang Oats with Tofu and Blackened Broccolini
- 5 Minute Coconut Chocolate “Pudding” Oats
5 Minute Gochujang Oats with Tofu and Blackened Broccolini
A quick and easy Korean-inspired oat dish filled that's filled with a ton of fiber, protein and delicious spicy flavor
- 1 cup broccolini or broccoli florets, cut into bite-sized pieces
- 1 to 1 ¼ cups broth or water + bouillon
- ½ cup old fashioned or rolled oats (not instant or steel cut)*
- 1 teaspoon gochujang paste (spicy Korean chili paste)
- 1 teaspoon Korean chili flake or ancho chili powder
- 1 cup thinly sliced chard, kale, or hearty green of choice
- 3 ounces firm or extra firm tofu
- 2 tablespoons fresh basil or Thai basil, roughly chopped
- ¼ teaspoon toasted sesame seeds
- 1 green onion, thinly sliced
- 2 teaspoons Chinese black vinegar or balsamic vinegar
- white pepper
- Preheat a skillet or pan to medium heat. Add broccolini or broccoli to the pan and allow it to get slightly charred on all sides. The broccoli or broccolini should be al dente, and slightly smoky in flavor.
In a medium saucepan, add 1 cup broth, oats, gochujang, and Korean chili flake. Bring to a simmer on medium heat, stirring often. Add cubed tofu, and chard or green of choice (if using a more tender green like spinach, add it at the very end). Continue to simmer on low, stirring often until the oats are to your liking, about 5 minutes. If the broth gets too low, and the oats are still not cooked, add a bit more broth so that the oats will continue to cook. When the oats are perfectly cooked, turn off the heat, and stir in Thai basil.
Transfer cooked Gochujang Oats to a bowl, top with green onion, sesame seeds, and a bit more fresh Thai basil. Serve air-fried broccoli on the side with a light drizzle black vinegar on top.
*Make sure your oats are labeled “gluten-free” if you have a sensitivity.
To make this a one-pot dish, cut up the broccoli or broccolini into smaller, bite-sized pieces, and sauté them in the pot you will be using for your oats. Once they are perfectly cooked, remove them from the pot. Proceed with cooking your oats as directed. Top your bowl of Spicy Gochujang Oats with the cooked broccoli or broccolini just before serving.