3 medium potatoes
1 package soy sausage (I use Gimme Lean)
1 package extra firm tofu (frozen, thawed, and pressed if you prefer a more egg-like texture)
1 red bell pepper, diced
1 green bell pepper, diced
1/2 white onion, diced
1 cup vegan sour cream (Tofutti is the best)
1/2 cup Vegenaise
1/3 cup nutritional yeast
Braggs Liquid Aminos or soy sauce
1/2 Cup salsa
Preheat oven to 375 degrees Fahrenheit.
I microwaved the potatoes for a few minutes before I cut them into chunks, just to make sure they would be soft enough, but you don't have to (you can just leave it in the oven longer than the 30 min.)
In a skillet, heat a little oil and throw in the sausage log (You can also use the MorningStar crumbled version). Break it up as much as possible. When the sausage is slightly browned, add the peppers and onions. Crumble up the tofu and add to pan. I like my tofu a little brown and crispy, so I let it cook for about 10 minutes on medium heat. To season the tofu, I usually spray it with the Braggs while its cooking, and then go spice crazy. Everyone has their own way of seasoning their Tofu Scramble, so feel free to be creative. I like garlic powder, paprika, cayenne pepper, and nutritional yeast, but salt and pepper work just fine too.
Cut up the potatoes, with or without skins, and throw them in a casserole dish. Dump the tofu/sausage mixture in and stir it up. Add the sour cream, Vegenaise, nutritional yeast, and salsa. If it is too dry for you, add some more sour cream or a little soy milk.
Bake uncovered for 30 minutes, longer if you didn't nuke the taters.
You can always add some cheese to the top...(Follow Your Heart works best) or anything else that sounds good. My husband and I drizzled ketchup on it - delicious!
Source of recipe: I was craving some sort of breakfast casserole (for dinner), like my mom used to make, and noticed there weren't any posted on here. So I went to the kitchen and whipped something up, and it was amazing...at least my husband and I thought so.