A great main course for a brunch. On the other hand, this breakfast comes together so quickly, that it’s a great way to start just about any day.
Makes 3-4 servings
Extra virgin olive oil
½ small leek, split leek lengthwise, rinse well, slice on the diagonal
5-6 button or cremini mushrooms, brushed free of dirt, thinly sliced
1 small carrot, fine matchstick pieces
½ red bell pepper, roasted, peeled, seeded, finely diced
generous pinch turmeric
2-3 fresh green onions, thinly sliced on the diagonal
10 ounces extra firm tofu, coarsely crumbled
9 slices vegan 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. Sauté until mushrooms begin to release their juices, about 3 minutes. Stir in carrot, pepper, turmeric and a light seasoning of salt. Stir in green onions and tofu. Sauté for 1-2 minutes and season to taste with salt. 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 slices or links 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 sausage.
Cook’s Tip: I like the brand Tofurkey or Field Roast for the sausage in this recipe as they are both made from whole ingredients not compromised, processed ones…and you know you always want to go for the whole food as much as possible.