How to Turn 3 Recipes Into 10 Meals

Getting creative with leftovers is a great way to make new meals without cooking from scratch.

If you’re looking for ways to save time, reduce waste, and keep your meals exciting, learning to transform single recipes into multiple meals is a game changer. Think of leftovers as a chance to get creative and make new dishes with ingredients you already have, rather than just eating the same thing again. For example, if you roast or steam vegetables one night for dinner, you can use the leftovers in a salad or wrap for lunch the next day. And if you make a big pot of rice or cauliflower rice to go with some tofu, you can store the remainder in the fridge and pair it with a new protein, like salmon or chicken, for an entirely new meal. By reimagining your leftovers and making small tweaks, you'll avoid cooking constantly from scratch and save yourself time and money. 

Here are three recipes to make this week with ways to transform the leftovers into new, exciting meals: 
 

1. Tofu Curry and Greens Salad

Salad Ingredients:

• 6 to 7 ounces baked tofu, cubed*

• 3 celery stalks with leaves

• 1⁄4 red onion, finely diced

• 2 cups lettuce

• 1⁄4 cup dried cranberries

* This recipe uses baked tofu which cuts down on prep time, but you can also bake your own tofu.

Dressing Ingredients:

• 2 tablespoons mustard

• 2 tablespoons mayonnaise

• 1 tablespoon fresh lemon juice

• Optional: 1 tablespoon curry powder 

Directions:

1. First, make the dressing: In a large bowl, mix together the mustard, mayonnaise, lemon juice, and curry powder. 

2. Add the cubed tofu and toss in the dressing. 

3. Fold diced celery, red onion, and lettuce into the curry tofu mixture. Add in the dried cranberries. 

How to repurpose: 

• Store your tofu salad in the fridge and use it as a filling for a wrap or a whole wheat pita the following day. Add extra veggies like shredded carrots, cucumber, or sliced bell peppers for crunch.
   

• Spread a thin layer of avocado on a piece of toasted whole wheat bread, and then pile the tofu salad on top to create an elevated avocado toast.
   

• Crumble up your leftover tofu and season with turmeric, cumin, and salt for a breakfast scramble the next morning. Sauté with diced veggies like bell peppers, onions, and spinach for added veggies.

2. Quick Burrito Bowl

Ingredients:

• 2 cups cooked brown rice

• 1 can black beans, drained and rinsed

• 2 cups chopped lettuce

• 1 cup chopped tomatoes

• 1/2 cup shredded cheese

• Half an avocado, sliced

Directions:

1. Cook the brown rice according to the package instructions. 

2. Drain and rinse the black beans. 

3. Chop the lettuce and tomatoes. 

4. Shred the cheese if it is not already shredded.

5. Layer the Ingredients:

   • First Layer: Put a scoop of cooked brown rice in the bottom of each bowl.

   • Second Layer: Add a scoop of black beans on top of the rice.

   • Third Layer: Add a layer of chopped lettuce.

   • Fourth Layer: Add a layer of chopped tomatoes.

   • Fifth Layer: Add your avocado slices.

   • Sixth Layer: Sprinkle a bit of shredded cheese on top.

How to repurpose:

• Turn your burrito bowl into a taco salad by serving the ingredients over a larger bed of lettuce. Add some salsa, a dollop of Greek yogurt, and crushed tortilla chips for crunch.
   

• Hollow out bell peppers and fill them with the burrito bowl ingredients. Bake at 350°F for 20-25 minutes, or until the peppers are tender.
   

• Take your leftover black beans to make a creamy and delicious dip. Blend the beans with garlic, lime juice, and a splash of olive oil, and serve with veggies or chips.
   

• Use the burrito bowl mixture as a filling for an omelet the next morning. Top with salsa and a sprinkle of cheese for a Tex-Mex breakfast twist.
   

3. Filipino Sautéed Mung Beans

Ingredients:

• 1 cup mung beans

• 3 1/2 cups water

• 2 tablespoons olive oil

• 14 ounces tofu, cubed

• 1 onion, minced

• 2 cups whole leaf frozen spinach

• Salt and pepper to taste

Directions:

1. Soak the mung beans overnight.

2. Drain and rinse the beans and add to a saucepan along with 3 cups of water. 

3. Place over high heat and bring to a boil. Once boiling, reduce heat to low and simmer for 20 minutes, or until beans are tender and start to break apart. 

4. Drain the beans and set aside. 

5. While the beans are cooking, heat 1 tablespoon of olive oil in a large frying pan over medium heat. Add the tofu and let sit for 3-5 minutes, or until it begins to turn golden. With a spatula, flip the tofu and cook for another 3-4 minutes until golden on both sides. Remove tofu from the pan and set aside.

6. Using the same pan or another large frying pan, heat the remaining 1 tablespoon of olive oil over medium heat. Add the onion and sauté until it becomes translucent, about 3-4 minutes.

7. Add the cooked mung beans and sauté another 1-2 minutes. 

8. Then add the remaining ½ cup water and frozen spinach and bring to a simmer.

9. When the frozen spinach has cooked through (about 5 minutes), season with salt and pepper to taste and stir gently to combine. 

10. Add the tofu on top and serve warm.

How to repurpose: 

• Add the leftover mung beans to a bowl of rice or quinoa for lunch the next day. Add an egg, sliced avocado, or chicken for a balanced, satisfying meal.
   

• Add vegetable or chicken broth to the leftover mung beans, tofu, and spinach to create a soup. Simmer until the flavors combine. 
   

• Reheat the leftovers and top with a fried or poached egg. Garnish with fresh herbs like cilantro or green onions for a protein-packed breakfast bowl.