Vegan Bento Box Recipe

BREAKFAST FAVORITES

1. 1

   Rinse quinoa under cold water. In a pot, combine 0.75 cup quinoa with 1.5 cups water; bring to a boil, reduce to a simmer, cover, and cook 15 minutes until fluffy and water is absorbed.

2. 2

   Crumble tofu into a skillet; heat 1 tablespoon olive oil over medium heat; add tofu and cook 2 minutes, breaking up with a spatula.

3. 3

   Sprinkle 1 teaspoon turmeric and 0.25 teaspoon black salt over the tofu; stir to coat and cook for another minute.

4. 4

   Add diced red bell pepper to the skillet; sauté 3-4 minutes until tender.

5. 5

   Add spinach; cook 1-2 minutes until wilted.

6. 6

   Stir in 2 tablespoons nutritional yeast; season with salt and pepper to taste; cook 1 minute to blend flavors.

7. 7

   Prepare avocado: slice and set aside.

8. 8

   If using gluten-free bread, toast 2 slices until golden.

9. 9

   To assemble: place quinoa in a bento box as a base; top with tofu scramble, then the sautéed peppers and spinach; add avocado slices; spoon in berry mix and cucumber slices on the side.

10. 10

    Serve immediately or chill for a grab-and-go breakfast.