Soyrizo over Tofu

This is a fun, tasty meal that's pretty easy to make. I love spicy food, so there's always something on my weekly menu that has some kick to it. Soyrizo (vegan chorizo) is mildly spicy for me, makes my husband hiccup, and my children won't touch it. I've also made this meal a bit healthier by adding flax to it; we are trying to incorporate more of flax into our diets for good mental health. I should note that it changes the flavor slightly of food, as well. Hope you enjoy this dish!

Soyrizo over Tofu

Ingredients:

2 Tbs. extra virgin olive oil, divided
1 green bell pepper, diced
1 onion, diced
2 packages, extra-firm tofu, water packed
2 Tbs. whole ground flaxseed meal
1 Tbs. garlic powder
1/2 tsp. salt
1/4 tsp. pepper
1 package soyrizo

Directions:

In a medium skillet, heat one tablespoon of olive oil over medium heat. Saute the bell pepper and onion until soft. Drain the tofu and add to the skillet. Mash with a potato masher or fork. Turn heat up to medium high and cook for 10 - 15 minutes, until tofu begins to brown. Stir frequently, so it doesn't burn. When the tofu has begun to brown, add the flax seed and other seasonings to it. Mix well. Meanwhile in another smaller skillet, heat the other tablespoon of olive oil. Remove the soyrizo from its casing and squeeze out onto the skillet. It may start off looking tube-shaped, but will mash up as you cook it. Cook over medium heat, until it browns, only about five minutes. Be careful not to burn. Remove both pans from the heat. Serve with the soyrizo on top of the tofu. Strong tasting but good, and healthy. Feeds five hungry vegans.