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Scrambled Tofu with Soy Sausage Patties

A vegan version of a classic breakfast favorite...Take that, Grand Slam!

Extra virgin olive oil
1/2 small leek, split leek lengthwise, rinse well, slice on the diagonal
Sea salt
5-6 button or crimini mushrooms, brushed free of dirt, thinly sliced
1 small carrot, fine matchstick pieces
1/2 red bell pepper, peeled, seeded, finely diced
Generous pinch turmeric
2-3 fresh scallions, thinly sliced on the diagonal
10 ounces extra firm tofu, coarsely crumbled
9 slices vegan soy sausage
1 small bunch kale, stem tips trimmed, left whole

Place oil and leek in a deep skillet and turn heat to medium. When the leeks begin to sizzle, add a pinch of salt and mushrooms. Saute until mushrooms begin to release their juices, about 3 minutes. Stir in carrot, pepper, turmeric and a light seasoning of salt. Stir in scallions and tofu. Saute for 1-2 minutes and season with salt, to taste. Add a small amount of
water, cover and steam for 3-4 minutes. Remove cover and stir well to loosen tofu and combine ingredients. Transfer to a serving bowl and cover loosely.

Wipe out the skillet and return to stovetop. Place enough oil to cover the bottom of the skillet and turn heat to medium. Place the sausage patties in the hot oil and cook, turning once until golden brown, about 2 minutes per side. Drain on paper.

While the sausage cooks, bring a medium pot of water to a boil and cook kale until bright green and crisp-tender, 2-3 minutes. Drain and slice into bite-size pieces.To serve, mound scrambled tofu and greens on individual plates, with 3 sausage patties. 

Makes 3-4 servings. 


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