In a medium saucepan, combine the oats with water, and cook over medium heat, or until the oatmeal thickens but there's a tiny bit of liquid remaining.
Stir in the seasonings (from the nutritional yeast to the salt and pepper), stir, and set aside. Give it a taste (careful! It's hot!) and adjust the seasonings or add more liquid, if needed,
Prepare the tofu scramble:
Break apart the tofu into 1-2 inch chunks. Preheat a large skillet, add some oil to the skillet, and sauté the tofu chunks for 2-3 minutes, breaking them up a little more as you cook. Add the seasonings and stir together until well combined. Remove from the skillet.
Prepare the veggie toppings:
Add a little olive oil to the same skillet where you cooked the tofu. Add the baby spinach and cook over medium heat, stirring frequently, until the spinach wilts down. Season with salt and pepper. Transfer the spinach to your oatmeal bowl, and add the halved tomatoes. Turn the heat up and cook the tomatoes over medium-high heat for a few minutes, or until the tomatoes soften and start to blister. Season with salt and pepper, and transfer to your oatmeal bowl.
Assemble the oatmeal bowls:
Divide the cooked oatmeal between two bowls (stir in a bit of water, if it thickened too much), top with half the tofu and half the veggies. Add any of the other toppings (I LOVE Everything Bagel Seasoning and salsa!!), and enjoy!!
→ This recipe makes pretty thick oatmeal, which is how I like it! Use more water if you like thinner oatmeal, or if you plan on enjoying leftovers the next day, since the oatmeal thickens overnight.→ Try these other toppings: