A happy Sunday to all my readers! I’m puttering around the old homestead, listening to Hank Williams and The Drifters to get me in the mood for some spring cleaning.
2 Andouille links, sliced on the bias
1 Roma tomato, cubed
3 handfuls of kale, minced in food processor
1 small block of tufu, cubed
2 eggs, scrambled
Asiago to taste, crumbled
Heat up olive oil in a large skillet, and cook the tomato, kale and Andouille for 5-10 min. Stir in the tofu, eggs and Asiago and cook for about another 3 min. Turn of heat, let sit, and serve.