Step 1

Cut your tofu into cubes or triangles. Add the tofu to an airtight container along with cornstarch, nutritional yeast, salt and pepper. Seal the container and give a few gentle shakes to evenly coat the tofu.

Step 2

Heat up a large skillet over medium heat and then add your oil to warm through. Once the oil is hot, add in your tofu making sure to spread them out into a single layer in the pan to cook. Allow the tofu to cook undisturbed for about 4 minutes. Flip and cook on the opposite side for an additional 3-4 minutes or until the tofu has become golden. Remove the tofu and place on a plate with a clean paper towel and set aside.

Step 3

To prepare the oatmeal, heat a saucepan over medium-low heat and add a drizzle of oil. When the oil is hot, add the white portion of the sliced scallion with a pinch of salt and sauté for 2 minutes until softened.

Step 4

Add in the milk, water, soy sauce and the dry shiitake mushrooms. Stir the mixture well and bring to a simmer.

Step 5

Remove and reserve the mushrooms from the broth. Add your miso paste to a small bowl and pour over about 3 tablespoons of the warm milk mixture over the miso then mix to break up any clumps. Pour this mixture back into the saucepan along with the oats and chili garlic sauce.

Step 6

Stir the mixture frequently as it comes back to a simmer and allow to cook for 3-5 minutes or until the oats start to thicken. Add the kale and allow it to cook down and wilt into the oats. Continue to cook until the oats have thickened to your liking then serve. If desired, slice the rehydrated mushrooms to use on top of the oats along with a few pieces of tofu, sliced avocado, scallions, chili oil and sesame seeds.