Ingredients:
Smashed Potatoes
6-8 red bliss potatoes, boil until tender (add soy milk to moisten)
1/2 t. onion or garlic salt (if desired)
Scrambled Tofu
1 lb. tofu (firm, water-packed), rinsed and drained
1 pkg. Mori-Nu tofu, firm or extra firm
1/4 c. brewers yeast flakes
1 1/2 T. McKay’s Chicken-style Seasoning (or other brand)
2 t. McKay’s Beef-Style Seasoning (may use other brands)
1/2 to 1 t. Vege-Sal
1/2 t. garlic powder
1 c. green onions, sliced veggie baco bits
Frittata
1 pastry crust of choice
1 smashed potato recipe
1 scrambled tofu recipe
4 vegetarian breakfast links
Directions:
Smashed Potatoes
Mash above ingredients with potato masher until desired consistency.
Scrambled Tofu
Rinse and drain water-packed tofu. Crumble both kinds of tofu into a mixing bowl. Add seasonings and set aside. Sauté green onions in 1/4 cup of water until water is gone. Mix in seasoned tofu and simmer for approximately 15-20 minutes. Garnish with veggie baco bits.
Fritattas
Line a springform pan or pie plate with pastry crust of choice (may also use bread dough, phyllo dough, or biscuit dough). Layer ingredients in the order listed. Slice vegetarian breakfast links in small slices and arrange on top. Bake at 350 deg. F. for 15-20 minutes or until layers are heated throughout. Serve hot. Yields 8-10 one-cup servings.
Nutritional Information:
Per serving: calories: 320; fat: 11 grams; saturated fat: 2.4 grams; sodium: 685 milligrams; carbohydrates: 42 grams; dietary fiber: 4 grams; protein: 14.6 grams.
The Micheff sisters-Linda Johnson, Cinda Sanner, and Brenda Walsh-appear regularly on the Christian television network 3ABN. Their latest cookbook, Cooking with the Micheff Sisters (Pacific Press) is a bestseller among health-conscious cooks worldwide.
