INGREDIENTS:
- 2 tbsp. vegetable oil
- 2 red potatoes, diced into about ½ inch pieces
- 1 medium onion, chopped
- 3 cloves of garlic, minced
- 1 package (about 14 oz.) firm or extra firm tofu
- about ½ cup of crumbled veggie sausage or chopped links, heated in microwave or on stove top
- 2 cups sliced kale
- 2 tbsp. nutritional yeast flakes
- 1 tbsp. ground cumin
- 1½ tbsp. turmeric
- 2 tbsp. soy sauce
- 1 tbsp. hot sauce
- 1 green bell pepper, diced
Optional for Serving:
- tortillas
- toast
- English muffin
- scallions
- avocado
- cheese
- ketchup
- hot sauce
INSTRUCTIONS:
- Start by draining and pressing your tofu. You can do this by wrapping it in a couple of paper towels, followed by a dish towel, and placing a nice flat weighted object on top, such as a heavy cookbook or a cutting board with some jars or cans on top. Allow to sit for about ten or fifteen minutes.
- Meanwhile, heat oil in a large skillet over medium heat.
- Add potatoes and cook until they begin to brown, about ten minutes, stirring frequently.
- Add onion and continue to sautee for about another two minutes, until onion begins to soften, then add garlic and cook until fragrant, about another thirty seconds.
- Crumble tofu and add to skillet, followed by kale, veggie sausage, nutritional yeast, spices, soy sauce and hot sauce.
- Continue cooking and flipping about another five minutes.
- Finally, add bell pepper, cook about another two minutes, so pepper is hot but still crispy. Scoop onto plate, toast or a warm tortilla for a breakfast burrito.
- Top with scallions, shredded cheese, ketchup, hot sauce, ketchup mixed with hot sauce, avocado, or whatever else you think might be delish.
Source: Connoisseurus Veg
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