Bento Box Healthy Lunch 23/30 (Vegan)
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Here’s the next bento box lunch idea of the series! Still 7 days left for MORE! Today’s box is completely vegan!
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BENTO SERIES INFORMATION
In this series I use the Bento Box linked below, but you can use whatever you prefer to package your lunch! I am simply sharing ideas as inspiration, but these are not intended to be replicated exactly as shown– take what you want and leave what you don’t! That being said, I did design all of the bento box lunches to be between 450 and 550 calories for your convenience, so if you are interested, all nutrition information is available in the eBook (linked above) for both the individual recipes and the entire boxes. Recipes in the eBook are also noted in grams/metric in addition to cups/imperial, and how long the recipe will last is also noted. All of the recipes are intended to be able to be eaten at room temperature or cold, so there is no need to reheat. If there is a recipe you prefer to consume warm, it’s best to package it separately to warm up as you’d like.
1 16 oz block super firm tofu
1/3 cup milk (non-dairy for vegan)
1/3 cup cornmeal
1/3 cup bread crumbs
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp salt
Place tofu block on top of a cutting board lined with paper towels, then top with additional paper towels and another board. Place a few cans of food or something heavy on top to weigh it down and “press” the tofu. This will help get the moisture out of the block. Press for 1-4 hours.
Preheat oven to 375°F.
Cut the tofu block into “nugget” sized pieces, 1-2” or so.
Mix dry ingredients together.
Dredge the tofu nugget through the milk, and then coat in the dry mixture.
Place pieces on a baking rack on top of a baking sheet (or a sheet lined with parchment paper) and lightly spray tops with cooking spray.
Bake 25-35 minutes, until golden brown (flip pieces halfway through if not using a baking rack).
Enjoy warm or cold!
NO-BAKE ENERGY BALLS
1 cup oats
1/2 cup peanut butter
3 Tbsp maple syrup
1 tsp cinnamon
1/4 tsp salt
1 Tbsp unsweetened coconut shreds
2 Tbsp dark chocolate chips (dariy-free for vegan)
2 Tbsp dried blueberries
1 Tbsp chia seeds
Combine oats, peanut butter, maple syrup, cinnamon and salt.
Mix in remaining ingredients.
Roll into balls and refrigerate until firm. Enjoy!
♫ Music from this episode: Humming Bird, Lawrence Curran / Jim Breese / Jamie Elder