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 miso paste with sugar, lemon juice, and one or two tablespoons of tomatoes. Add to the pan and mix thoroughly. Sauté for a few minutes until all the liquid evaporates.
Add the tomatoes, mix, and simmer for a few minutes. Add chopped parsley. Mix and remove from heat.

VARIATIONS:
This dish is typically a 'what you have' meal, so various types of tofu, tempeh, seitan, or TSP can be used. Red kidney beans are also a matter of personal preference. You can use other beans or chickpeas.
Canned chopped tomatoes are one of my must-haves in the kitchen, but of course, fresh tomatoes (although it extends the preparation time) or passata are okay.
I happened to have miso open. See notes.

NOTES:
Miso here serves as an umami enhancer; instead, you can use soy sauce, marmite, Worcestershire sauce, or a mix of these products.
Similarly, tomatoes further enhance the umami flavor.
Fried onion is also an excellent flavor enhancer.
The addition of sugar leads to the Maillard reaction, processes occurring at high temperatures between proteins and carbohydrates, giving us fragrant, crispy crusts on bread or roast. Instead of sugar, you can use balsamic cream (then there's no need for lemon juice).
Tofu and beans are, of course, sources of protein.
Protein, umami, Maillard reactions – a recipe for a simple yet flavorful dish.

SERVING:
It goes well with both pasta and bread, quite a versatile main dish.

NUTRITIONAL VALUES:
100g has approximately 200 kcal and 5g of protein.

Protein is a crucial and necessary component in every meal. Many people make a mistake when changing to a vegetarian or flexitarian diet by removing meat from the recipe without replacing it with another protein source. Protein is the component that most contributes to the feeling of fullness, so by eating protein, we eat less than a meal with carbohydrates and fats. So there's something to that 'without meat...' or rather 'without protein,' I won't eat.
Regarding umami in another recipe. That's a big topic.

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