* a * m * y * (besitos) wrote in vegancooking,
* a * m * y *

my very exciting breakfast

hi guys. this morning i had the best breakfast ever. i made an faux egg (tofu)/sausage/potato dish which was just incredible. the potatoes were prepared already. i used Lamb Weston Inland Valley's roasted red skin potatoes with garlic and rosemary, found in the frozen foods aisle. you can substitute your own sliced and seasoned potatoes- or just buy them in a bag like i did. :)

amy's tasty and healthy breakfast!

2 tb soy sauce
2 tb olive oil
1 package extra firm tofu
garlic, oregano, black pepper, to taste
1 stalk celery--> or use two or three!
1/2 package GIMME LEAN sausage
4 sundried tomatoes in oil (usually come in jars)
2 cups baby spinach leaves
1 small can sliced black olives
1 1/2 cups prepared frozen potatoes

how to prepare:
drain tofu and pat dry with paper towel. then crumble it into a colander so you can try and drain/shake out the extra liquid. in a large skillet, sautee extra firm tofu in 2 tb soy sauce and 1 tb olive oil on medium heat. add the garlic, oregano, and pepper. i used dried spices, but you could always use fresh oregano and garlic. chop one stalk of celery- or use more than one. i started with one, but i'd say you could ultimately use like 3 and be fine. add in the celery, so that now both the tofu and celery are sauteeing. i like to use a wooden spoon and mix them every so often. i'd say that i have them sautee for about 10 minutes or so.

while the tofu and celery are sauteeing, slice the GIMME LEAN into tasty snausage circles. in a medium skillet, fry this tasty sausage in 1 tb olive oil on medium-high heat. be ready to flip your sausage- it doesn't take them a long time to brown!

once browned, remove the sausage and slice it in half on a plate, and then put the halves into your tasty tofu skillet. why not slice them in half in the first place? they won't fit as esily into my medium sized skillet. :)

then add 1 1/2 cups frozen potatoes, 2 cups of baby spinach leaves, small can of chopped black olives and the sundried tomatoes. i usually slice mine with a knife and fork first, cutting them into fourths or eighths before i put them in. having a giant sundried tomato on your fork can be a little overwhelming.

cover everybody with a lid. i turn the heat down to maybe medium-low or so. let everyone cook for maybe 8 minutes, and don't forget to stir every so often.

once done, you are ready to sit down and eat the most flavorful and exciting breakfast so far this month! i would say this makes 4 satisfying servings or 2 voracious appetite servings.

for those health-conscious folk like myself, here is what a fourth serving of your skillet will contain:

267.5 calories, 13 grams of fat, 17.7 grams carbs, 4 grams fiber, and 16.7 grams of protein. i would accompany this meal with a glass of juice and an apple, cut into slices. the apple helps to increase the amount of fiber in this meal by 5 grams. :)

i wish i could show you guys a picture- it looked and tasted so great!!
Tags: breakfast foods-potatoes, breakfast foods-tofu scramble
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