Country Breakfast Skillet

Ingredients

veggie grounds

2 1/4 cup

oil

4 1/2 tsp

fennel seeds crushed

3/4 tsp

red pepper flakes

3/8 tsp

smoked paprika

3/4 tsp

onion powder

2 1/4 tsp

salt

1 1/8 tsp

water

3/4 cup

ketchup

1 1/2 tbsp

russet potatoes peeled, cubed 3/4 inch

3 3/4 cup

green bell pepper chopped

1 1/8 cup

onion chopped

3/4 cup

garlic finely chopped

3 clove

dried thyme

3/4 tsp

black pepper

3/8 tsp

firm tofu drained

22 1/2 oz

non-dairy yogurt

4 1/2 tbsp

nutritional yeast

3 3/4 tbsp

Kala Namak

3 tsp

turmeric

1 1/2 tsp

garlic powder

1 1/2 tsp

paprika

3/8 tsp

vegan butter

1 1/2 tsp

vegan cheese shreds

1 1/2 cup

green onions sliced

to taste

Method

1. 01Crush fennel seeds with mortar and pestle or knife.
2. 02Heat large skillet over medium-high. Add 1 tsp oil, then veggie grounds. Stir in fennel, red pepper flakes, smoked paprika, 0.5 tsp onion powder, and 0.25 tsp salt. Cook 1 to 2 minutes.
3. 03Stir in 0.25 cup water and ketchup. Cook 4 to 5 minutes until golden and liquid absorbs. Remove and set aside.
4. 04Add 1 tsp oil to same skillet over medium-high. Spread potatoes in even layer, cook undisturbed 3 to 4 minutes. Flip and cook another 3 to 4 minutes. Repeat until multiple sides brown.
5. 05Add bell pepper, onion, garlic, thyme, 0.25 tsp black pepper, 1 tsp onion powder, and 0.5 tsp salt. Toss and cook 2 to 3 minutes.
6. 06Reduce heat to low, cover, cook 10 to 12 minutes, stirring midway. Add splash of water if pan dries out. Remove potatoes and set aside.
7. 07Increase heat to medium. Mix non-dairy yogurt, nutritional yeast, Kala Namak, turmeric, garlic powder, 1 tsp onion powder, 0.5 tsp black pepper, paprika, vegan butter, and 0.25 cup water. Bring to boil.
8. 08Crumble tofu into skillet and toss to coat. Cook 1 minute. Taste and adjust salt and pepper.
9. 09Fold in half the sausage crumbles and some potatoes. Spread evenly, distribute remaining crumbles and potatoes on top.
10. 10Top with vegan cheese, cover, cook 2 to 3 minutes until cheese melts.
11. 11Garnish with green onions and black pepper. Serve with toasted bread.