Scrambled Tofu With Sausage, Peppers, and Onion

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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.