I’ve been over-egging lately, so here is a vegan alternate- the tofu scramble.  My dad tried it and said if he was told it was scrambled eggs, he wouldn’t of thought any different.  So there you have it!  I used left over scraps of veggies from the tian, I think there was even a bit of golden beet in there.

Smokey Tofu Scramble with mixed Veggies
Serves 1

1/3 Packet of Tofu
Bunch of Arugula
1/2 Onion
3-4 Mushrooms
Potatoes- 2 fingerlings
1/4 Zucchini
Olive oil
Spring Onion
dried herbs: parsley, rosemary, thyme, oregano, basil
1 tbsp Smoked Paprika
1 tsp Cumin
1 tsp Chili Powder
2 tbsp Veggie Broth
Optional: Sriracha Sauce, Facon

In a frying pan, heat olive oil and saute onions, cook a few minutes.  Add potatoes (thinly sliced) and herbs. Cook a while and add in zucchini and mushrooms. Once colored, take tofu and crumble it up with your hands, add into the pan with Smoked Paprika, cumin, and chili powder. Cook over medium high about 10 minutes, stirring occasionally. Half way through, add in the veggie broth and mix in. Before serving, mix in arugula and top with spring onions. If you like it spicy add some sriracha on top.

Light Baked Pasta
Serves 1

Left over pasta- any kind
1 Clove of Garlic
Spinach
Mushrooms
Fresh Basil
Fresh Mozzarella
2 tbsp White Wine
Squirt of lemon
Salt and Pepper
1 tbsp Olive Oil
Pecorino

Chop up the mushrooms and mince the garlic. In a large bowl, mix all the ingredients and half of the mozzarella together. Throw in an oven proof dish and top with the remaining mozarrella. Place in the oven for about 20 minutes until the cheese is melted and the spaghetti is crisp. Garnish with fresh basil.

On Thursday (?) we ordered Chinese food.  Jon got General Tso’s Tofu and I got steamed veggies and tofu (yes, I am one of those).  Of course we didn’t finish it all, so we had a bunch of left overs.  Today we reused them- we stir fried the steamed veggies and tofu medley with garlic, ginger, soy sauce, rice wine vinegar, and sesame oil to add some flavour and texture, and threw themin some broth composed of veg broth, garlic, fresh chives, soy sauce, and sesame oil.  If I had srirarcha sauce.. I would.  Then we added in some soba noodles and called it a day.  Jon pan fried his General Tso’s tofu, and it heated up very nicely!  Oh yeh, and I had a fried egg on top.

Soba Noodles with Veg and Tofu
Serves 2
Leftovers: Broccoli, sugar snap peas, tofu- whatever veggies you want to use up, kale and mushrooms and baby corn would work nicely.
Soba Noodles
Vegetable Broth- 3 cups
1 Tbsp Rice Wine Vinegar
2 Tbsp Soy Sauce
1 Tbsp Fresh Ginger, grated and peeled
1 Garlic Clove
Fresh Chives
Sesame Oil

Sautee left over veggies and tofu in Sesame Oil, add garlic and ginger, and cook until flavours are absorbed (Note: If you are using tofu that has already been coated in sauce and fried, set this aside and cook on its own in a pan over high heat), set aside. Cook soba noodles, drain, and set aside. Cook broth- throw in veg broth, sesame oil, rice wine vinegar, soy sauce, garlic, ginger, and chives. Cook for about 10 mins so flavours meld together. Add in tofu, veggies, and noodles. Fry an egg in some oil, and baste with veg broth, cover and cook a few minutes. Arrange noodles and veg in a bowl, top with egg, and garnish with chives.

Using up the leftovers is what Boxing Day is all about.  This sandwich uses the mousse from The Christmas Day Appetizer, the Tempeh from the Main Dinner, and the spicy Trinidadian salsa mentioned in the “A Couple of Things” post.

Open Faced Tempeh Sandwich With Avocado Mousse, Goat Cheese and Spicy Trinidadian Salsa

2 Maple Grilled Tempeh Triangles (see post below)
2 Tbsp Avocado Mousse (see post below)
3 tsp Trinidadian Salsa (Grated Carrot, 1 clove of minced garlic, 2 tbsp chopped cilantro, 1 lime squeezed, 1 habanero chili diced)
Goat Cheese

Toast bread, smother on goat cheese and avocado mousse, arrange tempeh over top, and sprinkle with Trinidadian salsa.