This is a tip I picked up years ago on from a vegetarian cooking show. If you have some leftover salad with an oil based dressing, it can make a lovely scrambled tofu.

I tend to get a huge garden salad at Whole Foods, load it up with dressing, and then I can’t finish it. No problem. I just stick it in the fridge, and it’s ready the next day to be stir fried up.

I just first made some basic scrambled tofu (with tumeric, nutritional yeast, dried chives, and cracked black pepper). After that was done, I added the salad – which was full of greens, olives, tomatoes, carrots, and red onion. After about ten minuts of light stirring, I had a great scrambled tofu. I topped it was raspberry salsa (also from the Whole Foods deli).