Recipe: Andouille Brunch

Andouille, Kale and Tofu (Photo by Aileen Torres)

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.


  1. The first ingredient,’Andouille’ is something I’m not familiar with.Is it okay if I ask you what it is and where I can buy it?The recipe is simple I would like to try it .Thank you,Aileen.

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