Central Illinois Vegan

Below is a recipe that my wife has been dying to try for weeks. She's derived it from several other recipes that she found online, and she made it this morning for breakfast. If you're not tofu's biggest fan--my wife loves tofu, me... not so much--you should still very much consider this dish. I was very apprehensive at first, but boy was I wrong. Simply put, if all tofu was this good it would be without a doubt my favorite thing to eat.

Here's what you'll need:

• 1/2  yellow onion, diced
• 1/2 green bell pepper, diced
• 1 block tofu drained and pressed
• 2 tbsp oil or margarine
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp dried parsley
• 1 tbsp soy sauce
• 2 tbsp nutritional yeast
• 1/2 tsp turmeric (for color if you want it
• as much as you want of gimme lean sausage substitute (highly recommended, but optional)
• Any veggies you may have lying around:
  • spinach,
  • mushrooms,
  • green onions
  • tomatoes
  • potatoes
  • or any other vegetable
• Salt and pepper to taste

Here's what you do:

1. Slice tofu in one inch slices or I just crumbled it into a bowl, just slightly.
2. Saute onion, pepper, and crumbled tofu in oil for 3-5 min, stirring often. Add remaining ingredients, reduce heat to medium and cook 5-7 more minutes, stirring frequently and adding more oil if needed.

For a southwestern-style meal wrap scramble in a warm tortilla and put a bit of salsa and vegan sour cream and/or soy or dairy free cheese on top. This dish is loaded with soy protein and B vitamins.

My only regret about this dish is that I didn't try it sooner; boy was I missing out.