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Lentil “Sausage” Scramble

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< 1 min read
Summary

More of the savory breakfast type? Then you’re going to love this plant-based version of sausage and eggs! Lentil “Sausage” Scramble is super satisfying and will keep you energized all morning long with plenty of plant-based protein from the tofu and lentils, and abundant healing nutrients in the garlic, turmeric, cumin, fennel and sage.

Yields2 ServingsPrep Time5 minsCook Time15 minsTotal Time20 mins

Ingredients

Scramble
 15 oz organic tofu (extra-firm, drained)
 2 tbsp nutritional yeast
 ½ tsp ground cumin
 ½ tsp ground turmeric
 ½ tsp garlic powder
 black salt (optional)
Lentil “Sausage”
 1 cup lentils (brown or green, cooked, homemade or BPA-free can)
 1 tbsp organic tamari (low-sodium, or coconut aminos)
 2 tsp fennel seed
 1 tsp rubbed sage
 1 tsp dried thyme
 ½ tsp onion powder
 ½ tsp garlic powder
 salt (optional, to taste)
 1 dash cayenne pepper (optional)

Directions

1

Press tofu (optional).

2

Prepare the Lentil “Sausage”: Pulse the lentils in a food processor to break them up. Transfer to a small bowl, add the soy sauce and spices, and stir to combine. Taste and adjust seasonings. Set aside.

3

Place the tofu in a skillet and break it apart with a spatula into smaller, bite-sized pieces.

4

Cook over medium-high heat until the tofu starts to release its juices, about 3 minutes.

5

Add the spices, and stir to coat.

6

Continue to cook, stirring regularly, until any remaining liquid has evaporated, about 10 minutes.

7

Stir in the Lentil “Sausage” mixture to combine.

8

Divide scramble equally among 2 plates and serve.

Chef's Notes

Pressed Tofu
Wrap tofu in a clean kitchen towel. Place the wrapped tofu on a plate and set a baking sheet or cutting board on top. Add weight onto the baking sheet or cutting board (i.e. a heavy cookbook, a cast iron skillet, or canned beans). It should be enough to press down evenly on the tofu and squeeze out excess moisture. Let the tofu sit for 30 minutes, then remove the weights and unwrap.

Lentil Conversion
½ cup of dry lentils will make 1 cup cooked lentils.

Soy-Free
Substitute 2 potatoes for the tofu. Dice and roast and serve with Lentil “Sausage.”

Prep
Make ahead or make to order.

Double or triple the recipe to have breakfast on hand later in the week.

Ingredients

Scramble
 15 oz organic tofu (extra-firm, drained)
 2 tbsp nutritional yeast
 ½ tsp ground cumin
 ½ tsp ground turmeric
 ½ tsp garlic powder
 black salt (optional)
Lentil “Sausage”
 1 cup lentils (brown or green, cooked, homemade or BPA-free can)
 1 tbsp organic tamari (low-sodium, or coconut aminos)
 2 tsp fennel seed
 1 tsp rubbed sage
 1 tsp dried thyme
 ½ tsp onion powder
 ½ tsp garlic powder
 salt (optional, to taste)
 1 dash cayenne pepper (optional)

Directions

1

Press tofu (optional).

2

Prepare the Lentil “Sausage”: Pulse the lentils in a food processor to break them up. Transfer to a small bowl, add the soy sauce and spices, and stir to combine. Taste and adjust seasonings. Set aside.

3

Place the tofu in a skillet and break it apart with a spatula into smaller, bite-sized pieces.

4

Cook over medium-high heat until the tofu starts to release its juices, about 3 minutes.

5

Add the spices, and stir to coat.

6

Continue to cook, stirring regularly, until any remaining liquid has evaporated, about 10 minutes.

7

Stir in the Lentil “Sausage” mixture to combine.

8

Divide scramble equally among 2 plates and serve.

Lentil “Sausage” Scramble