Last week I made a bunch of black bean burritos for quick meals (which worked out well, by the way) and I also made something else: an extra dinner. Knowing it would be good hot or cold, I stir-fried a big pan of Chow Fun with Hot and Smoky Tofu, another successful recipe from Very Vegetarian.
It's full of onions, mushrooms and carrots:
Along with baked tofu and broccolini florets:
To make for excellent leftovers:
I stole a few bites while I was making it and loved the sweet and salty combo from hoisin, ginger and soy, but felt it needed a little heat so I added sriracha to perfect the heat level.
Try making your favorite stir-fry on Sunday and package up leftovers for lunches throughout the week.