breakfast, cooking tips, recipes, travel

Refrigerator Remnants: Get Scramblin!

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)
Tofu Scramble Tostadas
Ingredients:
  • 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)
Directions
  1. In a large skillet, heat a small drizzle of oil over medium-high heat.
  2. 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.
  3. 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!
  4. 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.
  5. 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!
**How the heck to press tofu? Wrap it up in 2 layers of paper towel, place a cutting board & a heavy object like a book on top. Let it sit for as long as time allows (5-10 min). If you’re in a hurry like I always am, just use the cutting board & push down with all your might!
So long, Island life! I’ll miss you when I’m gone!
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6 Comments

  • Reply Maria @ Beautiful Busy Bee June 25, 2011 at 9:21 pm

    I love your blog title!! 🙂
    Wow you managed to make a recipe with all the random stuff that I always have in mah fridge!! I’m going to make these, like every day of my life. Cute blog!!! 🙂

    • Reply the healthy hipster June 27, 2011 at 9:33 am

      Thanks! Not gonna lie I could def eat a tofu scram everyday of my life as well… Possibly with a side of oatmeal though, I dont think I could give that up! 🙂

  • Reply Cait's Plate June 25, 2011 at 9:34 pm

    Haha – I hear ya on the “laundry day” of cooking – that’s what my Friday and Saturday morning are like before grocery shopping 🙂

    I gotta say though – that ain’t bad for a laundry day of cooking! It looks amazing! Like better than something I would make with a full fridge of food – haha.

  • Reply mihl June 27, 2011 at 6:18 am

    I remember back at university fridays were definitely the laundry days at the cafeteria. Their food was usually horrible. I should send the cooks over to your site, to show them how awesome such a laundry day can be!

    • Reply the healthy hipster June 27, 2011 at 9:35 am

      🙂 I would definitely teach em a thing or two! The only thing I remember about university residence food is getting VERY creative at the salad bar & making the world’s most elaborate cereal concoctions in the morning.

  • Reply vegansunshine June 28, 2011 at 9:24 am

    Awesome idea! I want this right now, nom.

    Whitney

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