I don’t know about you, but in my house Fridays are the “laundry day” of cooking. After a whole week of preparing fresh, creative & absolutely inspired recipes, your fridge has become a shadow of its former self. The pile of fresh greens you loved on Monday look a lot more like a wilted pile of weeds by Friday. And yet you still wake up hungry. And have to make due wearing the proverbial “bathing suit bottoms” of last week’s groceries.
As we prepared to leave the cottage last week I embraced the scarcity of my fridge and made good use of the dregs by whipping up a quick and easy Tofu Scramble (aka. Tofu Scram). You can really prepare this with any combination of sad looking leftover veg that you like but here’s what went into my skillet:
- 1/2 tomato, diced
- 3 withered up mushrooms, sliced
- 1 sad floret of broccoli, chopped
- 1/2 zucchini
- bell pepper remnants, diced (totaling about 1/4 cup of yellow, orange & a teeny bit of red)
- 1/3 cup or so of leftover sweet corn, canned
- 1 big handful of chopped wilty spinach (or any green leafy veg)
- drizzle of olive oil
- 1 small onion, diced
- 2-3 cloves garlic, minced
- Approx 1.5 cups of mixed raw veggies (refer to suggestions above but feel free use what you’ve got on hand!)
- 1-2 tsps spice blend (I usually use: cajun spice, cumin, chipotle, chili powder, curry powder and/or paprika + extra salt & pepper)
- 1/2 package firm tofu, drained & pressed**
- 1/2 cube or 1/2 tsp of vegetable boullion powder (optional, but delicious!)
- 1/4 cup Salsa + extra for topping
- corn tortillas (I used the sprouted ones made by food for life) OR pre-made tostadas
- Daiya (vegan) or any variety of cheese slice
- avocado slices (optional)
- lime juice for topping (optional)
- In a large skillet, heat a small drizzle of oil over medium-high heat.
- Add onions & garlic, stirring frequently until fragrant (about 1 minute) then add in all veggies along with spice mix and stir fry until lightly cooked but still vibrant in colour. Note: if using a light wilty green like spinach, add it LAST after all the other veggies have softened.
- Crumble in tofu into the skillet & incorporate into the veggie mix. Keep the size of the pieces small. Approximately the shape & size of scrambled eggs!
- Add about 1/4 cup salsa + 2 tbsp water. If using, add boullion + an additional 2 tbsp water. Reduce heat to medium low and simmer, stirring often, until liquid has absorbed.
- Lay out corn tortillas on a foil lined baking sheet. Top with a layer of vegan cheese, some tofu scramble, more cheese if desired and a little salsa. Broil the corners of the tortillas are browned & crispy and your cheese has melted. Finish by topping off with additional salsa, avocado slices & lime juice. If using pre-made tostadas, skip the broiling stage – just layer cheese, scram & toppings then serve!