Using Leftovers

Pesto Tofu Scramble

I get a little crazy about using up the ends of dishes, especially if the dish is made up of 'parts'. It's fun to see what I can come up with that obviously shared it's history with the original dish, but still steers off on it's own. Here are the latest examples.

First up: Pesto Tofu Scramble (a Crack of Noon tester). This is a fantastic scramble and I intentionally made double the amount of pesto for the next day. I love pesto and I'm not crazy about hauling out the food processor. For the second day, I made a Pesto Tofu Cutlets by thinning the pesto a little with soymilk, then dredging them in panko seasoned with salt, pepper and some herbs. On the side we had a pesto pasta thing. Try saying 'pesto pasta' 10 times fast. I can't do it.

Pierogies

Last night we had these amazing Pierogies, another tester. Easily the best we've ever had! I happened to have a little leftover filling, so I added to it and used it as topping for this grilled seitan chicken sandwich. You could just use sauerkraut and it would work fine. The dressing was mayo, chipotle and mustard. That mustard/chicken seitan combo really has me hooked right now. Broil the bread, toss it all together with lettuce and tomato and you have a totally bastardized reuben, which made a fantastic lunch! It tastes better than it looks.

Tonight's dinner: Pad Thai. What else after pesto, pasta and pierogies?