I have to admit, the colors in this lunch are amazing. In the main tray: sautéed tofu, steamed broccoli, sliced carrots and oranges. The combination may sound a little weird depending on your comfort level with sweet-savory dishes; I threw in the orange at the last minute because we literally have oranges falling out of our orange trees. I thought, hey, orange chicken, pineapple fried rice, slightly sweet tofu with orange chunks—it could work. On the side: rice crackers, pretzel slims and Goldfish Space Adventures with “Colors From Natural Ingredients” (this is what happens when you shop at Target with kids). Remember that strawberry chia pudding from a couple of days ago? Yep, I had to get rid of that, so it’s making a reappearance in the little round container next to the green grapes. The treat is a couple of dutch cocoa Somersaults, these little not-too-sweet sunflower seed snacks. They’re pretty good.
Do you see that little spoon in the upper right? I believe it’s an airplane spoon from my childhood. A long time ago, in a galaxy far, far away, airplane food—in coach—was served with miniature stainless steel flatware. True story.
And, if you’re wondering about that sautéed tofu, no I did not make it specifically for the lunch boxes. Even I’m not that dedicated. I made a stir fry for dinner and fished out some of the tofu and broccoli before adding in the sauce. I get very proud of myself when I think of such things—incorporating bits of dinner into the next day’s lunch—before I actually have to make the lunch. The tofu was a modified (less sweet, no wasabi, red miso instead of white miso) version of this recipe and was incredibly delicious.