School & Work Lunches #9 (Vegan) AD

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Measuring cups:*
Measuring spoons:*
Glass bowl:*
Chopping board:*
Sushi mat:*

1/3 cup ketchup
2 tbsp red wine vinegar
2 tbsp coconut honey
1 tbsp vegan Worcester sauce:*
1 tsp liquid smoke:*
1 tsp paprika
1 tsp garlic granules
1/2 tsp hot sauce
1/4 tsp salt
Pinch pepper

1 block tofu
1/3 cup vegan mayonnaise
2 tsp lemon juice
1 tbsp chives, chopped
Salt & pepper
1 tomato, cubed
1 avocado, cubed
1/2 romaine lettuce, chopped
1 tortilla wrap
Handful spinach

Make the BBQ Marinade the night before by whisking all ingredients together. Cut the tofu into 8 equal slices, then place the remaining tofu in a container in the fridge. Brush a pan with oil, then place in the tofu slices. Brush the BBQ Marinade on one side, flip them over to cook and brush the other side. Once the underside has cooked, then turn them over again, brush on more marinade and repeat the process. Place the remaining marinade in a container in the fridge and allow the Tofu Bacon to cool once cooked. Make the salad by mixing the vegan mayonnaise, lemon juice, chives, salt and pepper in a bowl, then add the tomato, half of the avocado and romaine lettuce, and mix through until combined. Warm the wrap, mash on the other avocado half, place on the spinach, 4 pieces of the BBQ Tofu Bacon – place the other 4 pieces in a container in the fridge. Add on 1/3 of the salad, roll it up and cut in half. Cover the rest of the salad and refrigerate.

1 portion pasta, pre-cooked
Remaining BBQ tofu (from Monday’s lunch), chopped
Remaining salad (from Monday’s lunch)

Place the cooked pasta in the bowl with the BLT salad and mix well. Add in the chopped remaining BBQ tofu bacon and turn that through.

1/4 cup tamari
2 tbsp rice vinegar
2 tbsp peanut butter
1 tbsp coconut honey:*
2 tsp sesame oil
1 tsp hot sauce
1/2 tsp garlic granules
Salt & pepper

1 can jackfruit:*
1 wholewheat wrap
2 spring onions, sliced
1/4 cucumber, sliced
Juice 1/4 lime and 2 tsp coconut honey in cup

Empty the jackfruit into a large container and pull apart using two forkst. Divide in half, set one half aside and place the lid on the container of the other half in the fridge for another lunch. Make the Hoisin Sauce by whisking all ingredients together until smooth. Place half the jackfruit in a frying pan and add in 3/4 of the Hoisin Sauce, place the other 1/4 in the container with the remaining tofu leftover from Mondays lunch – coat well and refridgerate. Turn the jackfruit through the sauce and continue to cook it on a medium heat for 10 minutes, then leave to cool. Warm the tortilla, place on the spinach, the Hoisin Jackfruit, cucumber and spring onion. Roll and slice in half.

Remaining tofu (from Monday’s lunch)
1 nori sheet:*
1 portion sushi rice, pre-cooked:*
Cucumber sticks

Slice the tofu into 6 long sticks. Grease a frying pan, then place each tofu stick and brush any marinade left in the container on, then fry them all off on each side for a few minutes until cooked, then leave to cool. Place the nori sheet smooth side down and press on the sushi rice, leaving some space at the top of it. Place on the Hoisin Tofu and the cucumber sticks, roll tightly and slice into 10 rolls.

Remaining pulled jackfruit (from Wednesday’s lunch)
Remaining BBQ Marinade (from Monday’s lunch)
1 Mediterranean wrap, cut into strips
Remaining romain lettuce (from Monday’s lunch)
1/2 tomato, cubed
1/4 cucumber, cubed

1 tsp vegan mayonnaise
Juice 1/4 lemon

Mix the remaining pulled jackfruit in a frying pan with the leftover BBQ Marinade then cook that off for 10 minutes until cooked through. Place in the box with the cut up mediterranean wrap, salad, sauerkraut and parsley. Mix the mayonnaise and lemon juice in a small sauce cup for a dressing.

This video is sponsored by monbento.

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