I love making scrambles with leftovers – I used to use eggs, then Eggbeaters and today I tried out using tofu (since I love tofu scrambles I figured it would work just fine to do it this way!). The key to making it work is to get the leftovers finely chopped, for that I use my trusty mini food chopper. I get it down to a near paste.I used leftover burrito and veggie fajitas, along with a tortilla, tomatoes…everything that was on our plates last night that we didn’t eat. When Kirk and I go out to dinner we plan on eating about half of our meals and bringing the rest home – just for breakfast!
- Yummy leftovers (ground down to a near paste)
- 14-16 ounce extra firm tofu block (I used Lite and crumbled it in a strainer)
- Bit of canola oil
Heat the oil over medium high in a large skillet, add the tofu and cook until most of the moisture is gone. Add in the leftovers and panfry until smelling awesome.
Plate up with salsa and toast and enjoy!
Serves 2-3 depending on how many leftovers you have…..