Leftovers tend to taste fine the next day, and by bringing them to school/work you prevent forgetting about them in the recesses of your fridge and finding fuzzy mystery used-to-be-food in a container. Never cool.
When I was little, my dad used to make leftover sandwiches for me from time to time. Whatever he'd made the night before he'd slap between two layers of bread and call it a sandwich. Some were more successful than others. (Mac and cheese sandwich the other kids are jealous, baked bean sandwich and you get made fun of!) While this is fun occasionally, I tend to avoid sandwiches because you get caught in the PB&J trap when you're a vegan. Once in a while it's yummy, but every day, not that great!
Without further ado:
Tiffin Lunch #2- Leftover Salt and Pepper Spicy Dinner!
Layer one is brown rice with peas, mixed with some tamari and sesame oil, and topped with sriracha sauce. If it was for me, I would forgo the sriracha and sprinkle on a few red pepper flakes, but Matthew loves his spice!
Matthew's favorite apple slices again, but instead of cinnamon, a little bowl of mixed up peanut butter and vegan hazelnut/chocolate spread. (Basically vegan nutella) Nom nom!
Layer 3 is my most complex this lunch. Divided with some plastic sushi grass, on one side we have coleslaw mix topped with the following dressing, a recipe by my good friend Dani:
Dani's Thai Style Dressing
1 tsp sesame oil
1 tsp rice vinegar
1 tsp agave nectar
Put all ingredients in a jar with a lid. Shake to mix. Top salad with it.
On the other half is salt and pepper tofu and eggplant, which is easy to make, and SO DELICIOUS.
Salt and Pepper Tofu and Eggplant
1/2 block medium firm tofu, pressed and cut into squares
1/2 medium eggplant, cut into squares
2-4 tbsp cornstarch
Salt, Pepper, and Red pepper flakes to taste, but be generous
Oil, for deep frying.
Mix the cornstarch and spices into a large freezer bag. Dump the tofu and eggplant into the bag, and shake to coat with all the goodness. Set aside for now.
Heat up oil in a pan on medium high. (Stick the handle of a wooden spoon into it to test. If bubbles form, the oil is ready!)
Fry the tofu and eggplant in batches for about 1 minute, until they turn brown and crispy on the outside.
Drain on paper towel, and enjoy!
This made enough for 2 people to have for one night, and the amount you see for Matthew's lunch the next day.