Marinated tofu, brown rice, shiitake mushrooms were a lunch (with the recipe!) that you’ll all see next week on my guest post. However, here are the not-so-beautiful leftovers, with a little added sautéed cabbage to perk it up a bit. I put big cilantro leaves on top for colour and visual interest. In the cold tier, I have a boiled egg from a stash I cooked on the weekend, some carrot slices, and a few leaves of posh lettuce because I realized there’d be a tie-in to St. Patrick’s day and the colours of the Irish flag.