Scrambled Tofu Burrito; Four-Cheese Pasta Bake

Thursday evening, in an attempt to stop wasting food, I came up with a way to use the leftover scrambled tofu, and I was delighted with the results. I made burritos...or wraps, if you prefer. There is no actual recipe here, it's the sort of thing you can do "to taste," any way you like it. I used a couple good handsful of frozen spinach to mix in with the tofu, and heated that up until it thawed, and everything was hot. In the meantime, while the tofu and spinach were heating, I put a piece of vegetarian smoked provolone "cheese," broken into three strips, down the middle of a tortilla. On top of that I poured some salsa, and on top of that, I spread some goat cheese crumbles. I did this on two tortillas. When the tofu/spinach mixture was good and hot, I spooned some over all the other stuff on each tortilla, rolled them up, and put them in a dry skillet over medium heat, just long enough to get the wraps lightly browned all over. Then I put some Tofutti brand "sour cream" in a bowl, and beside it I poured some more salsa, and then, I chowed down, lol. They were wonderful, and while I ate them I felt very smug, because I hadn't wasted the tofu leftovers!!

Friday night I decided I wanted some macaroni and cheese, and again, no actual recipe, just "to taste," again. I put some water on to boil for the pasta, which happened to be rigatoni, and while I waited for it to boil I made a plain white sauce: about 2 good tablespoonsful margarine, about the same amount of flour, and let it brown just a tiny bit, to get the raw flour taste out. Then I added soy milk, ended up using two cupsful, I think. When it started getting thick, I put the cheeses in: 4oz log of herbed chevre, a couple handsful of goat cheese crumbles, and several good shakes of the "Parmesan" cheese, too. The water was boiling, so I put two handsful of rigatoni into it, some salt, and let it boil until the pasta was pretty much done. When the pasta was done, I put it into a buttered casserole dish, and mixed the cheese sauce in with it. Then on top, I broke three slices of the "provolone" cheese into three strips, and layered those on the top. Put the whole thing in the oven, 350ºF, for about 15-20 minutes, or until the provolone browned, and the pasta and sauce was bubbling. My side veggie was a frozen mix of broccoli/carrots/cauliflower. It was a really good meal, very nice on a chilly night, and something that I'll do again sometime, I know.

Tonight? Well, I think I'll add some water to the leftover tempeh/white bean gravy, as it's just way too thick, and have that with a baked potato, and some kind of veggie. Easy. And uses up the last of the gravy, so, here again, no wasted food!!! Ahhhhhh, I just feel sooooo virtuous!!!...snicker.

Until next time, Happy Eating!