bentoriffic

Happy Friday!

Above is my husband’s lunch of vegan scrambled eggs, hashbrowned potatoes at the top left and pineapple chunks packed in his Easy LunchBoxes container.

It’s chilly here even for Florida (in the 40s) so breakfast is what’s for lunch!  One of the things I was missing as a vegan was eggs.  Not the gross, slimy raw part, but just the texture.  So now I’ve found it.   It’s vegan scrambled eggs!  Here’s how I make them:

I use 1 package of extra firm tofu drained and crumbled.  I cut the small pieces for this one, and it didn’t absorb the flavors as well as crumbling.  I add a bit of water so it doesn’t stick while warming.  You could also add a bit of oil or margarine.  I saute the tofu over medium heat with 1 small onion, chopped and a half of a bell pepper (any color) diced.  Cook for 5 minutes until onions are cooked.  Then I add:

1 tsp garlic powder
1 tsp onion powder
1 tbsp soy sauce
2 tbsp nutritional yeast
1/2 tsp turmeric which give it it’s egg-like color

Options:

black olives, halved grape tomatoes, 2 italian sausages diced into 1/2 inch pieces, I used the Field Grain Meat Company’s sausages.

Mix ingredients well and cook for an additional 5-10 minutes over medium heat.  Serve plain or inside warmed tortillas with dairy free sour cream and salsa.

Miss G’s (4 years old) is above.  She has the same tofu scramble with lots of black olives.  At the top left she has pineapple pieces and 2 small pancakes sliced in half.  Not shown is her Mini Dippers container of maple syrup for the pancakes packed in her Easy LunchBoxes container.

Miss G’s snack for today is packed in her LunchBots Duo stainless container.  One the left side is a leaf shaped sweet potato muffin with 2 Crimson Gold apples.  On the right is a peeled clementine orange and sliced kiwi.

Today is the last day to enter to win a CuteZCute sandwich cutter kit!  Please click on the photo below to enter!

Have a great weekend, everyone!

Things I used to make this lunch: