Bento Box Work Lunches #10 (Vegan) AD

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Sushi mat:*
Knife (Gift):*
Measuring cups:*
Measuring spoons:*
Salt & pepper mills:*

1 block firm tofu, cut into 10 even slices
1/3 cup cornflour
1 tbsp oil

Sticky Sweet Chilli Sauce:
1/4 cup maple syrup:*
1 tbsp soy sauce
1 tbsp sesame oil
1 tbsp red wine vinegar
1 tbsp tomato puree
1/2 tsp chilli flakes
Pinch salt
1/2 avocado
1 spring onion, sliced
1 tortilla wrap

Lightly coat each tofu slice one at time in the cornflour and then tap off any excess. Heat the oil in a large shallow pan, then place half the coated tofu slices in at a time and fry them off on both sides for around 5 minutes each so that they’re slightly golden in colour, then repeat with the other half. Make the Sticky Sweet Chilli Sauce by whisking all of the ingredients together until smooth. Coat one side of the tofu at a time, then turn them over to coat the other side and let them fry off in the sauce for a couple of minutes both sides. Store extra tofu in an airtight container once cool. For the wrap, warm the slightly then spread on a layer of hummus, mash on the avocado, place on 4 of the Sticky Sweet Chilli Tofu slices, add on the spring onion and some salad leaves. Roll tightly and cut in half.

1 nori sheet:*
1/3 cup sushi rice, cooked:*
2 Sticky Sweet Chilli Tofu slices
1/2 avocado (from Monday’s lunch)
Siracha #vegan mayo:*

Slice the tofu slices into three strips, then slice up the avocado. Spread the sushi rice out on a nori sheet, smooth side down, on a sushi mat, making sure it’s spread out to the edges and leaving about an inch at the very end. Lay down the tofu across the width of the nori sheet, again leaving around an inch gap at the top, then add on the sliced avocado on the top. Roll tightly and slice into 8 pieces.

1 tsp sesame oil
1 tsp rice vinegar
1 tsp soy sauce
Juice 1/4 lime
Portion rice noodles, cooked
1 carrot, spiralized
4 Sticky Sweet Chilli Tofu slices
1/2 red pepper, sliced
2 spring onions, sliced
Handful peanuts, crushed

– Almond Biscotti:*

Mix the sesame oil, rice vinegar, soy sauce and lime juice in a bowl, add in the noodles, carrot and half of the spring onions and peanuts, and toss to coat. Serve with the remaining Sticky Sweet Chilli Tofu slices, red pepper slices and garnish with crushed peanuts and the remaining spring onions.

Smoky Sauce:
1/4 cup ketchup
1 tbsp maple syrup
1tbsp soy sauce
1 tsp oil
1 tsp cajun spice mix
1 tsp onion granules
1 tsp smoked paprika
1/4 tsp cayenne
Salt & pepper

1 tortilla wrap, sliced
1 can kidney beans, rinsed & drained
Lettuce, shredded

1 avocado, cubed
1 tomato, chopped
1/2 red pepper, chopped
2 spring onions, chopped
Juice 1/2 lime
Pinch Chilli Flakes
Salt & Pepper

– Trek Salted Caramel flapjack:*

Whisk all of the ingredients for the smoky marinade together until smooth. Toss the beans in the marinade. Add the beans to a pan on a medium heat and cook through for around 10 minutes. Allow to cool and reserve half for the following day. Make the Chunky Avocado Salad by mixing all of the ingredients together in a bowl, then reserve half for the following day. Place the other half in the bento box with the sliced tortilla, half of the avocado salad, lettuce and lime wedge.

1 tortilla wrap
Remaining Smoky Beans
Remaning Chunky Avocado Salad
Lettuce, shredded

– Lentil chips:*

Warm a tortilla wrap, spread a layer of hummus down the centre, then add on the Smoky Beans, Chunky Avocado Salad and shredded lettuce.

Disclaimer: This video is sponsored by monbento and features gifted items.

Some of the products mentioned are gifted items from a brand or PR, however, it is my own choice whether or not they are featured and my opinions are always 100% honest.

Affiliate Links
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