I always make too much rice. Is that what you do, or are you more accurate with your estimations of how much you will eat?

I always cook too much so will often throw it in my salad for lunch the next day. However the other day there was far too much left over so I did some creative thinking and came up with this sweet little recipe. We had left over rice and quinoa and yum it worked so well together.

You can use any veggies you have in the fridge. You could use tempeh if you don’t like tofu and you could use tahini instead of peanut butter

A scrumptious recipe for left over rice or quinoa


1 to 2 cups left over rice
1 carrot diced small
½ red capsicum diced small
handful of snow peas and beans chopped into small pieces
½ red onion diced small
2 silverbeet leaves shredded finely  
1 tsp grated ginger
A few big splashes of tamari
1 tbsp peanut butter
1 clove garlic
150 g tofu cut in small cubes
salt and pepper
small splash of oil for frying (use water if you don’t want onion)


1.Mix the tofu with ½ tsp salt and lots of pepper in a bowl.
2.Place the oil in a wok and fry up the onion, garlic, ginger, tofu and a pinch of two of salt.
3.When the tofu starts to brown a little add the vegetables and cook with a lid on for a few minutes.
4.Next add the left over rice and stir until all warmed through. Splash on the tamari and stir in the peanut butter.

Life Changing 3 Day Course

There seems to be so many people deciding to become vegan these days and people wanting to learn how to cook healthily on a vegan diet. Hence the three day course I run is filling quickly. September is fully booked with October half booked and only 6 places left in the November class.  Get in quick and don’t miss out. The three days is life changing and a whole lot of fun.  Click here to fill out your application form.

Have a wonderful week everyone,
With gratitude,

Categories:Snacks/Sides Mains

Tags:rice Tofu Peanut Butter

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