I honestly didn’t know how this would turn out when the idea first started percolating in my head. But I didn’t see any reason why everything in here couldn’t play nice.
I really like one pot meals. There’s no reason to dirty up several pans just to have all of the things you love on the same plate. Instead, throw it all into one skillet and just cook it!
We’ve got the best of all breakfasts here: veggie-spiked scrambled tofu, home-fried potatoes, veggie sausage, and the zesty seasonings of a Bloody Mary. If you’d like to try the Bloody Maria variation, simply swap lime juice for the lemon juice and add about 1/4 cup tequila for flavor.
Bloody Mary Scramble
Makes 1 hot mess.
14 oz pkg extra-firm tofu, drained
1 Tbsp oil
1 large russet potato
1 stalk celery
½ cup green pepper
½ cup onion
2 cloves garlic
3-4 oz veggie sausage or chorizo, crumbled or diced
14.5 oz can stewed tomatoes, preferably no salt added
1/3 cup flat leaf parsley, chopped
2 Tbsp lemon juice
1 tsp vegetarian Worcestershire sauce
½ tsp prepared horseradish
¼ tsp Tabasco sauce
½ tsp sea salt
black pepper, to taste
corn tortillas, optional
Press the tofu by placing it on a plate, putting another plate on top of the tofu, and a weight like a can of tomatoes on top of that.
Heat the oil in a large non-stick skillet that you can cover with a lid. You can just start everything cooking while you prepare the veggies.
Peel the potato, cut it into ½” chunks, and put in the skillet. Dice the celery, green pepper, and onion and add those to the skillet, along with the garlic and veggie sausage.
Cover and cook until the potatoes are lightly browned, stirring frequently, about 10 minutes.
Crumble the tofu.
Peel and grate the carrot. Add the tofu and the carrot to the pan, stir, cover, and cook 10 minutes, stirring frequently.
Chop the stewed tomatoes and add them to the skillet. Stir in the parsley, lemon juice, Worcestershire sauce, horseradish, Tabasco sauce, sea salt, and black pepper. Cook uncovered until thickened, about 10 minutes. If desired, serve with warmed corn tortillas.