I had some left over pre chopped up vegetables which i needed to use up. Sure, i could have just diced them up and roasted them in the oven, which i am sure would have been delicious. But i was craving something different…. and that resulted in a vegetable stirfry consisting of eggplant, zucchini and carrot, and then i added crumbled tofu as well as some mustard, tomato paste and some soy sauce, garlic and some barbeque sauce and oat cream to get the right consistency. There was no measurements so no exact recipe for the stir fry, so if you want to make something similar i am sure you can Google a recipe!
I also decided to try make some eggplant bacon for extra crispiness… i thought, ” how hard could it be?”. So i threw together a marinade and drizzled over the eggplant… the only problem was that i forgot the eggplant in the oven and the marinade was a little too salty. So yes… it was alot harder to make than i thought, hahah.
This was why i haven’t shared this recipe, because i have wanted to recreate the eggplant bacon and try it again – without burning it so that i can share an actual recipe with you 🙂 Yesterday i tried recreating eggplant bacon which turned out alot better, so going to share that recipe later on 🙂
Filling a baguette with stir fried vegetables and tofu is a delicious way to use up leftover veggies or tofu. You could even make tofu scramble (recipe HERE) and fill baguette with!
The recipe for the sweet potato fries is HERE, and i just roasted the carrots in the same temperature with some oil and salt.
This is just a meal idea and inspiration for what you can do with left over vegetables 🙂