I’ve learned a lot of things since I’ve taken cooking and what we eat more seriously. One is, cooking dried beans is easy and way better than canned. And, more notably, beans are really good in tofu scramble. So, I made Mexican-style tofu scramble.
So in my efforts to eat everything in my freezer, I had a bag of cooked kidney beans. Not my favorite beans (sorry!), but still not something I wanted to throw out. I also had some frozen potato cubes, hash browns, whatever they may be called. Those are no problem to eat up, but made a good side.
I threw sauteed green bell pepper and onion in with the taters and topped them with salsa. I seasoned the tofu with spices like your grocer’s packet of taco seasoning. And I tossed in the kidney beans, some corn, and cilantro and green onion. Yum-and-yum.
The best part about this was that by adding so much stuff into the scramble, I had lots of leftovers. So, this morning I enjoyed a breakfast burrito.
What’s left in the freezer? I’m not ready to think about it.