Country Skillet

• 8 ounces small red potatoes, cut into 1-inch pieces
• 2 tablespoons olive oil, divided
• 1/2 medium onion, chopped
• 1/2 red or green bell pepper, chopped
• 6 ounces store-bought vegan sausage links, cut into 1/4-inch slices
• 1 pound extra-firm tofu, drained, pressed, and cut into 1/2-inch dice
• 6 ounces Swiss chard, stemmed and chopped
• 2 cloves garlic, minced
• 1 cup sliced cremini mushrooms
• 3 tablespoons nutritional yeast
• Juice of 1/2 lemon
• 1 teaspoon dried basil
• 1 teaspoon dried parsley
• 1 teaspoon dried thyme
• 1/2 teaspoon turmeric
• 1 teaspoon salt
• Pinch ground cayenne

1. Steam the potatoes over a pot of boiling water until fork tender, 12 to 15 minutes.
2. Heat 1 tablespoon oil in a large skillet over medium-high heat.
3. Add the potatoes and cook 6 to 8minutes, until they begin to turn to brown.
4. Reduce the heat to medium if the potatoes get too dark, then transfer to a plate and set aside.
5. In the same skillet, heat the remaining 1 tablespoon oil over medium heat.
6. Add the onion and cook for 2 minutes.
7. Add the pepper and sausage and cook 2 minutes, or until the pepper starts to soften and the sausage begins to brown.
8. Add the tofu, chard, garlic, and mushrooms.
9. Cook, stirring, for 5 minutes, or until the tofu begins to turn golden.
10. Add the yeast, lemon juice, herbs, salt, and cayenne.
11. Cook for 5 minutes to allow the flavors to blend.
12. If the mixture is dry, add a splash of water.
13. Add the reserved potatoes to the tofu mixture and cook another 5 minutes.
14. Serve immediately

red potatoes, olive oil, onion, red, sausage links, extrafirm tofu, swiss chard, garlic, cremini mushrooms, nutritional yeast, lemon, basil, parsley, thyme, turmeric, salt, ground cayenne

Taken from www.cookstr.com/recipes/country-skillet (may not work)