Tofu-Veggie Melt

I'm trying to make it until the weekend without buying groceries. That means it's experiment time! This is where the best (and worst) recipes are made. Thanks to DeVeeM for taking these photos and sharing this meal with me.

There had been a package of local, organic firm tofu in my fridge for a week or so, so I knew I'd want to use that up for sure. Fry it, of course.

Then I washed and sliced a package of cheap button mushrooms, and added those.

Some jarlic (jarred garlic--thanks, Other Kelly!).

Mix it all up.

While that cooked, I washed and sliced up a little broccoli that needed to be used.

Throw that in and keep cooking.

Then I remembered I had some black olives in the fridge. I love olives, but you could leave these out. Slice them first if they're whole.

Add to the pan.

When checking out my fridge, I discovered the blue cheese I bought around the same time as the tofu but had forgotten about because my fridge was temporarily super-full. So I used about half the little container.

Then I turned it off but left it on the stove.

I wanted to make this into a sandwich, so I sliced up some French bread. This turned out to be too thick, so I'll slice thinner next time.

I dropped some bread, so Frostbite got a snack.

Remembering Pioneer Woman's tasty sandwiches, I buttered the bread...

... moved some of the warm, gooey goodness to a plate...

... and warmed the buttery bread on the stove.

Sandwich-makin' time!

These were a mess, but incredibly delicious.

This concept could be replicated with any tofu or meat you have in the fridge, as well as random veggies, leftover cheese and any bread lying around.


Tofu-Veggie Melts
(makes 4-6 sandwiches)

1 package firm tofu
8oz button mushrooms, sliced
1 tbsp garlic
1 small head broccoli, chopped
1/2 can black olives, sliced
1/2 package crumbled blue cheese
Bread, sliced

1. Slice and fry tofu.
2. Add veggies and cook until warmed through.
3. Melt cheese on top.
4. Make into sandwiches.