Crunchy tofu; love it, or love to hate it? We’re firmly in the former camp and can’t get enough, but even then it can get a bit same-same unless you give it some love. Honestly, tofu is the most underrated ingredient. Vegetarians, vegans, omnivores – everyone could use more of this in their life! Its economical, lean, and when you do it right, it tastes great. So where’s the tofu on all the menus! Perhaps people have just been put off those little flabby tofu cubes you get floating around in your miso soup at the local sushi joint. It’s hard to get excited about those little white chunks blobbing sadly into another – where’s the flavour? What a waste! So what’s the solution?
Enter crispy. golden, crunchy tofu! It solves any textural complains people might have, while imbuing it with super delicious golden crunchiness. Now I know everyone loves their tofu differently – Amy for example, loves agedashi, though I remain unconvinced. Some people like a medium level of squidge and thats ok. Me, I prefer firm tofu, no big deal. I think the thing we can all agree on though, is crunch is the best and nothing beats some well-seasoned crispy tofu! really, anything crunchy and golden is always going to be a winner. We decided to go with a bread crumb based pistachio crust and served it over a bed of kidney beans, leaves and red chilli for kick. Pair it with some fresh sides and you’re good to go! Tofu – you’re pretty great 😁
- Tofu (bread crumb crust), pistachios, red cilli, peanuts, carrots, red kidney beans, pepitas, spinach leaves, spring onion, black rice
- Cucumber, vegan kewpie mayo, nori
- Blackberries, strawberries, orange
Guys. Chai muesli lunchbox. I’ll let that sink in.
If you’re wondering, yes, it’s as spicy and warming and comforting as it sounds. We absolutely love this lunchbox, and it’s all so simple! I promise! Here, let’s go through it.
OK! So heat some soy milk up in a pan – not much, and not too hot, just enough to incorporate properly with the chai powder. Silky good, grainy – bad! Once this is done, in goes the chai. Supermarket powder will work, or use a tea blend and prepare with water first, then mix with the milk. Either way, delicious chai! From there, just throw in however much muesli you want to chai-ify and stir it about. It should soak up the milky mixture and ta-da, your lunchbox just got a whole lot more exciting! Your vocabulary might have too, because you now know the word chai-ify… which is fun and a great word and i’m going to try to work it into conversation whenever I can (almost certainly will never come up, but that won’t stop me from trying).
So yeah, there you have it, chai muesli lunchbox! And why stop there? I could see this being a thing for breakfast too. Chai porridge oats, anyone? You could mix it up dry and keep it in the pantry for instant and super luxurious, expensive looking breakfast times. I mean look at this – how much would you pay for this in a hipster cafe? It’s literally just muesli + chai powder so i’m thinking the profit margins must be insane! Well, not anymore – the secret is out and you can take it all the way to the bank. Enjoy!
- Muesli, chai powder, soy milk, coconut yoghurt, toasted coconut, raspberry, nectarine, strawberry, fig, honey, blueberries, rose petals, buckwheat kernels
- Beetroot, carrot, spinach
- Peas, avocado, mint
They say eating the rainbow is good for you. Vitamins, minerals, awesome! What’s more important though, is how cool it looks. I mean take these lunchbox rainbow skewers. They’re just so goddamn cute. And if you hook them up with some sauces, you’re good to go. Healthy, tasty, fun. And the best part is, all the bits are replaceable. Don’t like tomato? Capsicum has you covered. Don’t like capsicum? Maybe a radish. Don’t like radish? I can’t think of any more red vegetables now, so I suggest we stop now and you just go with the radish. You never know, you might like it more than you think 😆
So yeah, just go with what you love, what you’ve got in your fridge and what fits into the spectrum. If you’re missing a colour then hey, you’ll probably live, and it will still taste great. We’ve used bocconcini for creaminess, and the vegetables speak for themselves. Guacamole, salsa and greek yoghurt round out the dipping sauces, so you really can mix and match until your heart is content. Bon appétit!
- Kale, bocconcini, tomato, red and orange capsicums, baby corn, brussels sprouts, zucchini, red onion, tinned beetroot
- Guacamole, salsa, greek yoghurt
Acai bowl lunchbox! Ah, the humble acai bowl. We love them – overpriced when you buy them out sure, but just so good. While it might not be traditional lunchbox fare and needs careful refrigeration to reach its destination at the right consistency, it is possible to make this a reality. Presenting, the acai bowl lunchbox! One of our most liquid lunchboxes ever – maybe do not attempt this one in hot climates 😂
If you do, however, have a lunchbox recipient with access to a fridge/freezer then you can juggle things to be pleasantly cold and fresh when eaten without the sweet acai ruining the cous cous and the roasted sweet potato salad. It is not that often that I make a squishy lunchbox and it’s always a risk, but we haven’t had any major mishaps yet, so fingers crossed. Anyway, think of it as a delicious dessert to get with two filling, main course style sides. You’ll need something hearty if you want your energy to last all afternoon, and roasted sweet potatoes, spinach, cous cous and hummus fit the bill perfectly. Mix with eachother for best results!
As for the acai, We use frozen acai and blend it with a little soy milk, plus any other extras you might like. So take the essentials – frozen acai, soymilk/almond milk… then mix with:
Optional blends: frozen banana, frozen blueberries, frozen raspberries, vanilla bliss soymilk.
Top with anything even vaguely fruity you can find and get ready for a good time. We love making this at home on a hot day too, so feel free to ditch the lunchbox and just make this any time you like. Give it a try! You can find frozen acai in health food and organics stores.
- Frozen acai, frozen banana, soy milk, mango, strawberries, blueberries, toasted coconuts, pomegranate, buckwheat kernels
- Cous cous, hummus, red chilli, sesame seeds, coriander
- Roasted sweet potato, spinach, toasted pepitas