Tofu Oatmeal

½ block of extra-firm tofu, drained and crumbled: This would look like small, irregular white chunks of tofu, similar to the texture of crumbled feta cheese. The tofu should be well-drained, so there wouldn't be much liquid present.

Cooking the tofu in coconut oil: In the skillet, you would see the white tofu starting to sizzle and turn golden in places as it cooks in the clear, slightly shimmering coconut oil.

Adding the spices and sweetener: As you sprinkle the cinnamon, nutmeg, and sweetener over the tofu, they would coat the pieces, giving them a brownish color and a slightly glossy sheen. Stirring them in would further distribute the spices, turning the tofu a uniform, rich brown color.

Whisking the almond milk, applesauce, and coconut flour: The mixture in the bowl would be a creamy, beige color with a smooth consistency. The coconut flour may cause it to be slightly thicker than normal milk.

Adding the mixture to the skillet: Pouring the mixture into the skillet would cause it to envelop the spiced tofu, creating a creamy, thick mixture. As it cooks, the mixture would gradually become thicker and more oatmeal-like in texture.

The final dish: Once cooked, the dish would resemble a bowl of oatmeal but with a slightly different color due to the spices and tofu. The optional toppings of nuts, berries, and coconut flakes would add vibrant splashes of color (like reds and blues from the berries, brown from the nuts, and white from the coconut flakes) and different textures, making the dish visually appealing.