I’m terrible when it comes to leftovers. They typically end up in the garbage. This dish however, began as stragglers, so not technically leftovers as in cooked and saved, this was mostly the stuff that didn’t get made and that would normally rot in my fridge. As there isn’t really a recipe, here is what I did:
1. Roasted the squash (in cubes) and brussels sprouts in a few teaspoons of EVOO at 400 until sprouts were caramelized and squash was done.
2. Warmed up some leftover Basmati (my fave) rice from a previous stir fry.
3. Stir fried extra firm tofu with lemon juice, orange juice and the zests of both until the tofu was caramelized and the juice made a little sauce. Then I tossed in a little soy for salt, it created a little glaze.
4. To assemble: tofu on rice, with side helping of veggies roasted and topped with pom seeds from the fridge. We enjoyed this with some leftover French bread and smoked cheddar cheese.
Nom nom. 🙂
Veg Bon Vivant 