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.
To make it I’ve use:
Yesterday's Scrambled Tofu and Rice
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.
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 !
Vegoralia 