Leftovers Transformation Game Ep. 2: “Yesterday’s Scrambled Tofu and Rice”

I think one of most common leftover transformation in life is rice sauteed with something. And also, for me is very hard to measure how much rice I have to make: I always end making less or way too much than we can eat.

The last Friday I had some yellow rice along with Cuban “picadillo” (which is a sort of tomato sauce with olives and ground – “vegan” obviously – meat), and as always it was too much for us. So I put it in the freezer because the next day we were to be in New Hampshire for the weekend.

After the trip I was craving some tofu and kale scramble, but when I remembered that I had that rice portion in the freezer, a complete picture came to my mind: rice and cheesy scrambled tofu, a sort of “Chinese fried rice” with out the eggs and pork.

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To make it I’ve use:

Yesterday's Scrambled Tofu and Rice

  • Servings: 2 big bowls
  • Print

Ingredients:

1 1/2 cup of cooked rice (in my case this was turmeric rice)

3 big white mushrooms

1/2 block of firm tofu

1 cup fresh kale

1/4 onion

1 clove garlic

1/2 cup frozen corn

2 tbsp soy sauce

pinch salt

1/2 tsp black pepper

1/4 tsp smoked paprika

2 tbsp nutritional yeast

To transform it:

  • Cut every vegetable in cubes, and reserve.
  • On a skillet a medium high heat, sautee the onion, garlic and mushrooms for about 2 minutes or until the onion sweats a little bit. You can use a Tbsp of  vegetable oil, but this time I didn’t use anything, since the mushrooms are going to release some liquid.
  • Squeeze your tofu to get some of the liquid off, and add it to the skillet making scrambles of it. Also add the corn and rice; mix everything together. Let it cook for about 3 to 5 more minutes.
  • After the mixture gets warm, add the kale along with the spices: black pepper, smoked paprika and nutritional yeast.  Mix and season it with soy sauce and a pinch of salt. Let it cook for about 2 minutes, and serve.

 

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I garnished my bowl with some fresh tomatoes and it was ready to eat. I don’t know you, but I can eat this meal any time of the day, so I had it as breakfast, and it was delicious! Very savory, cheesy and filling.

This meal could be perfect as a side dish along with some seitan, tempura vegetables, any stir fried mix or even to have it alone. A piece of Kimchi it would be nice with it, but this time I don’t have it on my house.

Hope you get inspired to make your own !

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