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In my last post I mentioned how much I loved black salt. I mean, I really love it. I also love pizza. Breakfast pizza seemed like the only answer for my lunch. (Sorry about not having more to say – I’m a little behind in my classes and I’ve gotta get caught up!)

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Easiest Breakfast Pizza (serves 1)
1 whole-wheat pita
About 2 1/2 TBS pizza sauce (I used Muir Glen Organics – best pizza sauce I’ve ever had. Seriously.)
1 tsp extra-virgin olive oil
2 TBS crumbled Gimme Lean sausage, formed into a thin patty (makes cooking easier than crumbled, but either way is fine)
1/4 block firm tofu, crumble
1/8 heaping tsp black salt
1/4 tsp turmeric
1/2 tsp yellow mustard
1 tbs each minced yellow onion and chopped green pepper
2 TBS frozen hash browns (I used half a frozen hash brown patty), thawed
Vegan cheese of choice, preferably mozzarella

First, make the tofu “eggs” and sausage. Heat oil in a frying pan over medium-low heat, and cook sausage patty until browned, about 4-5 minutes. Crumble tofu in the same pan (at the same time), and add black salt, turmeric, and yellow mustard. This will be done about the same time as the sausage.

Spread pizza sauce onto the pita, and top with cheese. I intentionally left out a suggested amount of cheese to use, because the amount really depends on which kind you are using. I was using Follow Your Heart Mozzarella, so I sliced it into thin blocks and probably used an 1/8 of a cup or so. Add the onion and green bell pepper, tofu scramble, and chopped sausage. Top with hash browns.

Bake at 350F for 20 minutes, until pita gets crisp and hash browns cook.

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