Monday, February 23, 2009

Sausage Hash and Scrambled Tofu

Peel and cube potatoes into bite-size chunks. Heat one or more TBS of olive oil in pan-depending on amount of potatoes. For our size family (7 still at home), I fill a large pan full of potatoes. Cook on medium heat stirring often-they tend to cook faster with the lid on.

While the potatoes are cooking cut up and sautee your sausage until done. You can use whatever your favorite is. We used Italian-style Tofurkey this time. But have also used various flavored chicken and turkey sausages as well.

When Potatoes are about done, turn heat down to med-low, add sausage, drizzle some more olive oil over the top, add some Mrs. Dash garlic and herb, Rosemary and Sea Salt. Cook until heated through and serve.

Scrambled Tofu
  • 1 package firm tofu, drained and crumbled
  • juice of 1/2 lemon
  • 1/2 tsp salt
  • 1/2 tsp tumeric
  • 1 Tbs olive oil
  • 1/4 cup diced green pepper
  • 1/4 cup diced onion
  • 1 clove garlic, minced
  • 1 Tbs chopped flat-leaf parsley
  • 1 Tbs, soy bacon bits (optional)
  • pepper, to taste (optional)

In a medium mixing bowl, combine the crumbled tofu, lemon juice, salt and tumeric

In a pan over medium heat, add the oil, then the pepper, onion, and garlic. Sautee for 2 to 3 minutes, or until just softened.

Add the tofu mixture to the pan and cook about 15 minutes or until the pieces of tofu begin to brown. Stir in parsley and the soy bacon pieces and pepper, if desired.

Makes 2 to 4 servings.

I didn't have green onion, so I substituted chopped mushrooms. Didn't have parsley or bacon bits, but I used the same pan as the sausage for some extra flavor and put in just a dash more tumeric and lemon juice. This is surprisingly tasty.

The kids that didn't want any just had plain potatoes with eggs and toast.

We just served with some fresh fruit.

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