I 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!