breakfast sandwich...fork required

compliments of my husband, chief weekend breakfast cooker in our family

so, here is your first taste of how i will be sharing recipes.  it may frustrate many of you, but hopefully, it will give you creative license in the kitchen.  i will rarely use specific proportions or cooking times...so just go with what feels right, looks right and smells right to you.

ingredients: 

2 slices of toasted bread of choice. we use a locally baked and distributed bread that is sold in our grocery stores, Jack Spratt Sprouted Wheat Bread.

diced potatoes

diced, firm tofu

diced tomato

diced red bell pepper

diced onion

slice mushrooms

canned black beans 

chopped Morning Star Breakfast Sausage

salt, pepper and cayenne pepper

how to:

saute veggies and tofu in oil of choice.  kevin used a combination of olive and coconut oils, but coconut is my preference.  to reduce fat, use as little as necessary.  the potatoes will take the longest, next the tofu,  followed by peppers and onions, mushrooms, then tomatoes.

season to preference

stir in the beans till heated through

heat the sausage product thoroughly in skillet and cut into chunks

combine all,  pile onto a slice of toast, top with another slice of toast and serve with a fork. 

enjoy!  i did!  thanks, honey.