Quick & Tasty Vegetarian Breakfast
Usually, when someone thinks of vegetarian food, they think “Am I going to be full?” or “I don’t like tofu”. Well, this recipe is one of our family favorites and will be included in the upcoming cookbook CD that I’m writing entitiled “Getting Lean by Living Green”. Enjoy, and feel free to let me know how you like it once you try it!
This super-quick scramble is made by sauteing frozen O’brien potatoes with diced vegetarian sausages and crumbled tofu. Soy cream cheese (or the dairy version) added just before serving makes it taste extra creamy and rich- without an abundance of excess calories.
Tofu-Potato Scramble (Serves 6)
2 Tb olive oil
1/2 c green pepper, diced
1/2 c red pepper, diced
1/4 c yellow onion, diced
1 16oz bag frozen O’Brien potatoes
6 vegetarian sausage links, cut into 1/2-inch rounds
1 tsp hot pepper sauce
1/4 tsp ground turmeric
1 14-oz pkg firm tofu, drained
1 tsp Creole seasoning
1/3 c cream cheese (soy or dairy version)
2 green onions, with and green parts, chopped (about 1/4 cup)
- Heat oil in large nonstick skillet over high heat. Add peppers and onion and saute until onions are transleucent. Add potatoes and sausages and cook about 8 minutes, or until potatoes are golden brown (stirring occasionally).
- Combine hot pepper sauce, turmeric, and 1 Tb water in small bowl. Crumble tofu coarsely over totato mixture, and drizzle hot sauce mixture on top. Sprinkle with Creole seasoning. Cook 3 minutes, or until tofu is heated through, stirring constantly. Season with salt and pepper, and remove from heat. Stir dollops of cream cheese into scramble.
- Transfer to platter, sprinkle with green onions, and serve