The Leftover Dinner

One of a thousand dishes created from leftovers. The recipe, proportions, and ingredients should be seen as a starting point for a refrigerator review. The key elements are primarily protein and umami, two components whose absence in dishes is the main reason for saying ‘I won’t eat without meat.’ If I had a dollar for every time I heard that while working in vegan restaurants, I’d only cook for pleasure by now.

Fat is also significant, serving as a flavor carrier and facilitating caramelization of sugars and Maillard reactions. Despite this complicated beginning, it’s quite simple to prepare.
I have almond tofu from Rossmann, but you can use any other tofu, whether classic or flavored.

INGREDIENTS:
1 can of chopped tomatoes
1 can of kidney beans
1 block (200g) of tofu
1 onion (approx. 100g)
50g miso paste
40g sunflower oil (4 tablespoons)
Fresh parsley, 3 tablespoons, approx. 30g
20g sugar, two tablespoons
5–10g lemon juice

PREPARATION:
Dice the tofu and onion.
Heat oil in a pan and sauté the onion until golden-brown.
Add the diced tofu and sauté for a few more minutes while stirring.
Add the beans.
Mix…