Recipes

Published on March 18th, 2008 | by Sharon Troy

3

What to do with Leftovers? Scramble them!

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tofuscramble3.jpgI love finding new recipes and trying out new things. But one of the problems with following a recipe to the letter is that you can end up with a lot of leftover veggies, grains, etc. After my recent Mac and Cheese taste test, for example, I found myself with half a potato, half a carrot, and a big chunk of of onion leftover. I also had a whole lot of fresh spinach burning a hole in my vegetable crisper.

My favorite way to use up just about any leftover veggies is to scramble them. You could use eggs of course, but tofu scrambles are a cholesterol-free approach that even soy-substitute-skeptics can enjoy. I find that half a block of tofu makes about one serving.

Tofu comes in a number of consistencies. I usually go for the “Firm” or “Super Firm” stuff for scrambles. “Extra Firm” can be too chunky, and silken, too watery if I’m mixing in a sauce. My personal favorite tofu is Wildwood Organics because it has a great texture and is made local to me in the Bay Area. Whichever you choose, you can crumble it up using your hands or a fork.

Just chop up whatever veggies you have on hand, and add everything into a frying pan with some kind of sauce. I usually opt for marinara because there’s not much that doesn’t taste good in it. But really you could add anything you have on hand. Pesto, teriyaki sauce, salsa, just about anything will do. You don’t need to cook it long — just enough to let everything soften and mix well.

This can work for all kinds of things — leftover pasta, soup, stir-fries… if you’ve got some leftover corned beef and cabbage from St. Patrick’s Day, this is a great way to use it up. (Side note, I was psyched to find this vegan version of the Irish fare if you’re interested.)

Never let veggies go to waste in your kitchen again! Do you have tips for using up leftovers? Let me know in the comments!

Image Source: Bekathwia on Flickr licensed under Creative Commons.



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About the Author

Sharon began working as Green Options' Office Manager, and has gone on to wear many hats, working also as Intern Coordinator, Editor, and Social Media Coordinator. In the GO office, she is perhaps best known as the founder and chef for the weekly "Soup Day." Prior to working with Green Options, Sharon earned a BA in Humanities from New College of California, and worked in the nonprofit arts and education sector. A vegetarian for seven years, and vegan for nearly three, Sharon has a bit of an obsession for plant-based food. When she's not hanging out in the bulk aisle of her local food co-op, Sharon is at home, trying to grow hydroponic basil, playing with her white fluffy cat, or annoying her neighbors by singing showtunes.



  • millie

    that’s too funny — i made that mac n cheese you posted about the other day, found myself with the same veggie leftover pieces, and made a tofu scramble with them the next morning. and i’m not kidding, i also threw in some spinach that i needed to use up. ha! yeah, tofu scrambles are great. one other thing i usually like to add is red pepper flakes for some heat. wakes me up :)

  • Sharon Troy

    Ha! I guess great minds think alike? My husband likes red pepper flakes in his, but I am an admitted wuss when it comes to heat.

    I had a great tofu scramble in a restaurant over the weekend made with a sesame ginger sauce, red peppers, and mushrooms. I’m looking forward to re-creating it at home.

  • millie

    that does sound good. i think mushrooms might be my favorite scramble ingredient.

    by the way, on that same site where you found the vegan corned beef and cabbage recipe there is a recpie for a vegan omelette that i just tried the other day and i LOVED it. it’s more prep work than the ol’ tofu scramble, but worth it. i think next time i’ll whip up the mixture in the evening so it will be ready to go in the morning. either way, i hightly recommend trying it!

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