For a little heat, add a minced jalapeño to the sautéing onions and peppers. Or just set out bottles of hot sauce with the finished dish.
*To massage kale, just put kale torn kale leaves in a bowl, drizzle with a few drops of olive oil and massage the leaves with your hand until they wilt and soften in texture.
2 tablespoons olive oil
4 frozen veggie breakfast sausage patties (I like Morning Star)
1 medium-large onion, cut into medium dice
1/2 large bell pepper (any color), stemmed, seeded, and cut into small dice
1 container (about a pound) firm tofu, drained, patted dry, and coarsely crumbled
1 can (14 ounces) petite-diced tomatoes
1 tablespoon Earthbound buttery spread
1/4 cup chopped fresh cilantro
2 cups stemmed and torn kale, massaged*
Salt and ground black pepper
Heat oil in a large skillet. Add sausages and brown following package directions. Remove sausages from skillet. Add onions and peppers; sauté until tender, 4 to 5 minutes. When sausages are cool enough to handle, cut them into small dice.
Add tofu and tomatoes to the skillet; cook until most of the tomato juice has evaporated, just a few minutes. Return sausages to the skillet, along with butter spread, cilantro, and kale. Continue to cook until dish is heated through and kale as wilted, a few minutes longer. Taste and season with salt and pepper. Serve.