A colorful and nutritious vegan bento box with mushrooms, crispy pan-fried tofu, rice, vegetables, and fresh fruit. Perfect for a healthy lunch on-the-go or a visually appealing dinner.
2piecesof tofuthinly sliced, approximately 1/4 inch thick
Skewers
4-5green beansblanched and cut into halves or thirds
1/4cupof boiled corn kernels
1medium-sized bell peppersliced into thin strips
1cucumbersliced into thin strips
1/2applesliced into thin wedges
1cupcooked rice
1tablespoondried seaweed
1tablespoonroasted sesame seeds
2tablespoonssoy sauce
1tablespoonhoisin sauce
1tablespoonolive oil
Instructions
Make rice and mushrooms
After cooking the rice, mix it with a tablespoon of dried seaweed and a tablespoon of roasted sesame seeds. This adds a delightful umami flavor and a pleasant crunch.
Heat a small amount of olive oil in a pan, then stir-fry the asparagus and shiitake mushrooms.
Season with a pinch of salt and pepper to taste.
TofuWrapped Vegetables
Heat a bit of oil in a frying pan over medium heat. Fry the tofu slices on one side until they are golden brown, then remove from the pan and let them cool slightly.
Place the fried tofu slices with the golden side facing down. Arrange green beans, corn, and 1/2 striped bell pepper on one end of each tofu slice.
Roll the tofu slice around the vegetables, starting from the end with the vegetables.
Secure each roll with a skewer to hold it in place.
MakeSauce for Tofu Wraps
In a small bowl, mix 2 tablespoons of soy sauce, 1 tablespoon of hoisin sauce, and 1 tablespoon of olive oil.
Brush this sauce mixture onto the outside of the tofu wraps.
Grill the tofu wraps for about 2 minutes on each side, or until they are nicely caramelized.
Arrange the vegan bento box
Arrange the bento box with the seaweed rice, asparagus, and mushroom stir-fry, tofu-wrapped vegetables, mixed vegetables (striped cucumber and the other half bell pepper), and apple slices.