I made scrambled tofu for breakfast, and I'd pressed (and crumbled) the tofu the night before so it wouldn't end up soupy. But by the time it had started to brown it was really too dry, even with a ton of caramelized onions—it'd be difficult to eat with a fork without it all falling off. I thought, with the help of one of the other cooks' suggestion of hummus, of tahini. Not enough to really be noticeable of itself, not enough to be in any way creamy, but enough to definitely improve the texture. Something I'd probably do at home too.
The other bit of cleverness was in a coconut-milk sauce for stir-fry. I was looking for something sweet to add to it, and was considering applesauce. I was looking around the walk-in cooler for leftover applesauce and saw leftover canned pumpkin. It worked very well—a little sweetness, some earthiness, ideal amount of thickening. (This along with a bunch of other seasonings.) Definitely something I'll use the next time I make my quick-curry chickpeas. About 2 parts coconut milk to 1 part pumpkin puree.