Tofu-Potato Scramble

• 2 Tbs. olive oil
• 1 16-oz. bag frozen OBrien potatoes
• 6 vegetarian sausage links, cut into 1/2-inch rounds
• 1 tsp. hot pepper sauce, plus more to taste
• 1/4 tsp. ground turmeric
• 1 14-oz. pkg. firm tofu, drained
• 1 tsp. Creole seasoning
• 13 cup soy cream cheese
• 2 green onions, white and green parts, chopped (about 1/4 cup)

1. Heat oil in large nonstick skillet over high heat.
2. Add potatoes and sausages, and cook 8 minutes, or until golden brown, stirring occasionally.
3. Combine 1 tsp.
4. hot sauce, turmeric and 1 Tbs.
5. water in small bowl.
6. Crumble tofu coarsely over potato mixture, and drizzle hot sauce mixture on top.
7. Sprinkle with Creole seasoning.
8. Cook 3 minutes, or until tofu is heated through, stirring constantly.
9. Season with salt and pepper, and remove from heat.
10. Stir dollops of soy cream cheese into scramble.
11. Transfer to platter, sprinkle with green onions, and serve.

olive oil, frozen obrien potatoes, vegetarian sausage, hot pepper sauce, ground turmeric, firm tofu, creole seasoning, soy cream cheese, green onions

Taken from www.vegetariantimes.com/recipe/tofu-potato-scramble/ (may not work)