OK, there was leftover tofu that I had to process…
I pressed it and marinated it in soy sauce overnight.
Some leftover vinaigrette, a few homegrown cherry peppers & tomatoes…
And it even looks like eggs.
I served it with a tortilla fried in the leftover scramble grease. Super good.
- 3 oz tofu, extra firm
- 1 tbsp soy sauce
- 4 small cherry peppers, de-seeded and chopped
- 6 small cherry tomatoes, halved
- a pinch of fresh thyme
- 2 sage leaves, diced
- 1 tbsp leftover vinaigrette (lemon basil I think)
- fresh ground pepper
- 1 tortilla
Slice and press the tofu between a few paper towels with some heavy thing on top for 20 minutes (like a cast iron pan). Put in a bowl with the soy sauce and let marinate in the fridge for a while (like overnight). It will soak it all up.
In a medium hot pan, add the vinaigrette, peppers, and sage and fry up for a few minutes. Crumble up the tofu and add it to the pan with the tomatoes and thyme, stirring frequently for another 5 minutes, browning it up. Season with fresh ground pepper. If you don’t have leftover vinaigrette from a takeout salad, you could use a splash of oil and some lemon or something, you know, whatever you have.
Remove from the pan, turn the pan up to high heat and add the tortilla to the pan, flipping after a few minutes and browning on both sides.
Cut the tortilla into quarters and use it to scoop up all that goodness.
The best thing for leftover leftover tofu..