Southwestern Skillet
Potatoes:
olive oil, as needed
1/2 medium red pepper, diced
1/2 medium green pepper, diced
1/2 medium white onion, diced
2 cloves garlic, minced
5-6 red potatoes, cleaned and cubed
1/2 teaspoon chili powder
1 teaspoon paprika
1/2 teaspoon cumin
1 tablespoon parsley, chopped
salt and pepper, to taste Scramble:
1 tablespoon olive oil
1/2 medium white onion, diced
2 cloves garlic, minced
1 package (16 ounces) firm tofu, pressed
1 teaspoon paprika
1/2 teaspoon cumin
1/2 teaspoon chili powder
1/8 teaspoon turmeric
salt and pepper, to taste
1 medium tomato, diced
1/3 cup vegan cheddar cheese, shredded (I use Daiya) Sausage:
1 box (8 ounces) vegan sausage crumbles (I used Upton's Naturals)
1 tablespoon olive oil
1. For potatoes, heat oil (to cover bottom of skillet) over medium heat in large skillet. Add onion, garlic, and peppers; saute for 1 minute.
2. Add potatoes and seasonings. Cook until brown and tender. For scramble, heat oil over medium heat in a large skillet. Saute onions until soft.
3. Add garlic, crumble tofu into skillet, then add spices. Slightly brown tofu, and then add tomatoes. Saute for 3-5 minutes, or until tomatoes are cooked.
4. Top with cheese and cover with lid to melt. For sausage, in a medium skillet over medium heat, add the sausage crumbles with olive oil and cook until brown.
5. To assemble, layer potatoes on the bottom of a plate, then the sausage and "scrambled egg" and cheese.
Top with salsa and chili peppers if you like spice. Serve with a side of toast. Perfect for brunch for two or as hangover food!
Lastly, feel free to add some veggie bacon to this too such as Yves Canadian Bacon or Lightlife Smart Bacon.
Source of recipe: I wrote the recipe. For more information, please see my blog here: http://veganmiss.blogspot.com/2012/02/southwestern-skillet.html
SO HOW'D IT GO?
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