This meal is so yummy and easy to make. My kids and husband had bagels with kite hill cream cheese on the side but it would be nice served with warm organic corn tortillas too.
Serves 2 large or 4 small portions.
1 pack of firm organic tofu
1 red bell pepper sliced into long thick strips
1 small yellow onion sliced into thick rings
8 Field Roast Sausage Links
2 tbsps nutritional yeast
2 teaspoons turmeric powder
1 tbsp lemon juice
1/2 teaspoon cumin
2-4 slices Field Roast Chao Creamy Original Slices depending on the serving size.
salt & pepper to taste
2 tbsps olive oil
4 Trader Joes Frozen Potato Hashbrowns
Preheat the oven to 400. You will want to be mindful of the timing with the potatoes. They take 20 minutes in the oven. You may want to have your bell peppers, onion and sausage cooked before you start the potatoes so you are okay with the timing. They can be room temperature when you add them into the scramble. When the oven is ready cook the potatoes on a baking tray for 20 minutes.
Grill the red peppers, onions and sausage. I lightly coat the vegetables with olive oil before I start. You can do this either on a grill or a cast iron grill pan. You want to cook the vegetables until they begin to get charged and the onions very soft. The sausages just need to be heated through. This process takes about 5-8 minutes on my grill. You will need to keep an eye on it and turn occasionally during the process. Set them aside to use when you are ready.
While the vegetables are cooking rinse the tofu and then squeeze it with a paper towel. Try to get a lot of the moisture out and then break it to tiny pieces until it crumbles. I use a colander and press the tofu with paper towels. Combing the nutritional yeast, cumin, turmeric, lemon juice and tofu into a bowl. Season with salt and pepper set aside.
Watch your timing here. When the potatoes have about 7 minutes left begin to cook the scramble. Add the tofu mixture into a large skillet on medium heat. Cut the sausage, red peppers, and onions into bite size pieces and add them into the scramble. While it's cooking, heat a cast iron skillet to medium. Add a small amount of avocado oil to coat lightly. Serve the scramble on 4 plates. You will need to work quickly for the last part. Take 1 Chao Slice and place it on the cast iron until it begins to melt. Remove with a spatula and add to one of the scrambles. Repeat the 3 times if you are making 4 portions. Serve with the hash browns. Enjoy!