This savory Asian-inspired oatmeal bowl features tofu for creaminess and bok choy for crisp freshness. It’s great for the winter months when you want a warming meal.

Active time: 10 minutes | Total time: 15 minutes

Tofu and Bok Choy Porridge

Ingredients

• 1 tsp sesame oil
• 1 clove garlic, minced 
• 2 cups (500g) low-sodium chicken stock
• 6 tbsp (37g) quick cooking oats
• 1/2 cup (120g) soft or silken tofu, gently cut into 1/2-inch (1cm) cubes 
• 1/2 tsp ground black pepper
• 1/2 tsp salt
• 1 leek, sliced
• 5 bok choy leaves, cut into 3/4-inch (2cm) pieces

Directions

In a medium saucepan, heat the sesame oil over medium heat. Add the garlic and sauté until fragrant, about 30 seconds. Add the chicken stock and bring to a slow boil. Add the oats, tofu, black pepper and salt. Stir to mix the ingredients and let the oatmeal thicken.

Add the leeks and bok choy, stirring to incorporate. Cook until the oatmeal is to desired consistency. Serve hot.

Serves: 2 | Serving Size: 1/2 of recipe

Nutrition (per serving): Calories: 156; Total Fat: 7g; Saturated Fat: 1g; Monounsaturated Fat: 2g; Polyunsaturated Fat: 3g; Cholesterol: 0mg; Sodium: 752mg; Carbohydrate: 17g; Dietary Fiber: 3g; Sugar: 2g; Protein: 9g

Nutrition Bonus: Potassium: 270mg; Iron: 10%; Vitamin A: 10%; Vitamin C: 33%; Calcium: 9%

Originally published November 15, 2018; Updated July 2026