Chop vegetables if using fresh ones. Measure out all ingredients so everything is ready to go.
In a medium saucepan, bring the water or vegetable broth to a gentle simmer over medium heat. Add the rolled oats and cook for 10 to 12 minutes, stirring occasionally, until the oats are tender and creamy.
While the oats cook, heat olive oil or butter in a non-stick pan over medium heat. Add the vegetables and sauté for 3 to 5 minutes until tender. Cook eggs to your liking or warm tofu until heated through.
Stir the cooked vegetables into the oatmeal. Season with salt, pepper, and optional garlic or onion powder. Adjust seasoning as needed.
Divide the oatmeal into bowls. Top with eggs or tofu and finish with fresh herbs or green onions if desired. Serve warm.
