Bento Boxes – Sunshine Yellow

Ingredients

1. Corn, Spring Onion and Chilli Fritters (Makes 6)

2. Crispy Cajun Tofu (Serves 2-4)

3. Curry Roasted Cauliflower and Chickpeas (Serves 4-6)

4. Mango Turmeric Mayo (Serves 4)

Method

1

CORN, SPRING ONION AND CHILLI FRITTERS:

1. Mix all the ingredients, except the corn, onions and oil together in a large bowl until smooth.
2. Stir the corn and spring onions into the spiced batter until well coated.
3. Heat 1cm of oil in a large frying pan and, once hot, place table spoonfuls of the mixture in the pan. Flatten them slightly if necessary, and fry on both sides until golden brown and crisp. Remove to drain on kitchen paper before serving.

2

CRISPY CAJUN TOFU:

1. Preheat oven to 180°C/ 350°F/Gas 4 and spray a baking sheet with oil. Cut the tofu into 12 fingers and set aside.
2. In a shallow bowl, mix together all the ingredients, except the tofu, polenta and oil, until you have a smooth batter. Pour the polenta onto a plate.
3. One by one, dip the tofu fingers into the batter, and then coat in the polenta. Arrange on the oiled baking sheet and repeat with the remaining tofu.
4. Spray the coated fingers lightly with oil and transfer to the oven to bake for 20 minutes, or until crisp and golden.

3

CURRY ROASTED CAULIFLOWER AND CHICKPEA:

1. Preheat oven to 180°C/ 350°F/Gas 4. Add the cauliflower, chickpeas and garlic to a roasting dish and season well. Mix the melted coconut oil with the curry powder, nigella and fennel seeds and pour over the cauliflower and chickpea mix.
2. Toss everything together well to combine, transfer to the oven and bake for 30 minutes, or until the cauliflower is tender and lightly toasted. Refrigerate, once cooled, for up to 4 days.

4

MANGO TURMERIC MAYO:

1. Place all the ingredients in a blender and whizz until combined and thickened. Store, covered, in the fridge for up to 4 days.

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