Southwestern Skillet
* Prep Time: 15-20 minutes
* Cook Time: 30 minutes
* Ingredients (for potatoes):
- 5-6 red potatoes, cleaned and cubed
- 1/2 medium red pepper, diced
- 1/2 medium green pepper, diced
- 1/2 medium white onion, diced
- 2 cloves garlic, minced
- 1/2 tsp chilli powder
- 1 tsp paprika
- 1/2 tsp cumin
- 1 tbsp parley
- salt & pepper, to taste
- olive oil, to coat entire bottom of skillet
- 1 package (16 oz.) firm tofu, water pressed out
- 1/2 medium white onion, diced
- 2 cloves garlic, minced
- 1 tsp paprika
- 1/2 tsp cumin
- 1/2 tsp chili powder
- 1/8 tsp tumeric
- salt & pepper, to taste
- 1/3 cup vegan cheddar cheese, shredded*
- 1 tbsp olive oil
- 1 medium tomato, diced
- 1 box (8 oz.) vegan sausage crumbles*
- 1 tbsp olive oil
- Heat oil over medium heat in large skillet. Add onion, garlic, and peppers, and sautee for 1 minute.
- Add potatoes and seasonings. Cook until brown and tender.
- Heat oil over medium heat in a large skillet. Sautee onions until soft.
- Add garlic, crumble tofu into skillet, and add spices.
- Slightly brown tofu and add diced tomatoes. Sautree for 3-5 minutes or until tomatoes are cooked.
- Top with cheese and cover with lid to melt.
- In a medium skillet over medium heat, add the sausage crumbles with olive oil and cook until brown.
- Assemble by layering 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!
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