Vegan Friendly Ingredients:
10 mushrooms (rinsed) (choose any kind)
1 block of tofu (drained and pressed to remove most of the moisture)
8 ounces or half a roll-vegan breakfast sausage (in a roll)
1/4 cup bell pepper/red pepper/yellow pepper
2 tablespoons of freshly diced onion
1/4 teaspoon add garlic power or 2 garlic cloves diced
1/4 teaspoon salt
1/8 teaspoon black pepper
1/4 teaspoon chili powder
1/8 teaspoon thyme
1/2 teaspoons of chopped fresh rosemary, basil and oregano or use Italian seasoning
1 teaspoon ground cumin
1 teaspoon ground coriander
1 cup washed baby spinach leaves
In a medium bowl, add block of tofu by slicing it into sections, then crumble it along with the veggie sausage, using your fingertips mash it together, add oil, seasonings and herbs then, set aside.
In a pan or skillet, add oil, garlic clove, onion and bell pepper, mushrooms, lightly sauté stirring constantly for 5 minutes over medium heat, turn off heat and toss the spinach on top of the vegetables.
Add the sautéed vegetables to the bowl of tofu mixture with a large spoon.
Mash everything together evenly, then form half circles, half-moon shapes to resemble a omelet. Form as many patties as you can from the mixture, just under 4 inches in size.
Then, add a small amount to the pan and grill on both sides on medium heat..allow 4-5 minutes on each side.
Serve with toast and yellow grits. Enjoy!
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