I had some leftover tofu, leftover onion, leftover sweet potato…and some experimental sausage. This is what happened:
I made the basic tofu scramble from Vegan Brunch, but I halved the amount of cumin, and replaced it with onion powder. Gentle reader, do not do as I did. Let this be my word of caution to you: it will be bland. Oh, yes, so bland. Use all the cumin, even if you think it’s too strong. Yikes!
The sausage was Gimme Lean. I’ve been trying to think up a meatless alternative to the breakfast sandwiches I make for my husband, and I wasn’t sure if I was up to making breakfast sausage patties myself. I’ll say this–it does taste JUST like sausage. The texture is ever-so-slightly off, but come on. How close do you need it to be? The price at our grocery store is the only hard part: $5.88. Sheesh! So, I think I’m going to glance lovingly over the internet and see if I can’t figure out how to make something like this on my own. Any suggestions?
As for the sweet potatoes–those were my great triumph!
Sweet Potatoes & Onions (serves 2):
- 1 largish sweet potato, peeled and cut into 1/2 inch chunks
- 1 small red onion, diced
- 3 cloves garlic, minced
- 1 tsp olive oil
- salt & pepper to taste
Prepare a steamer for the sweet potato, and steam those chunks! They should be ready in 10 mins, or when easily pierced by a fork. When cool enough to touch, mix all the ingredients together with your hands (I like to do this directly on the baking sheet). Bake at 400 degrees until everything looks a little browned (probably about 10 to 15 mins, but check on it). Could this be any simpler? But it tasted SO GOOD. I usually really sweeten up my sweet potatoes, so it was nice to get a little hint of the savory.