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–+ servings

Orange Cumin Tofu Potatoes Bento Box

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Get ready to elevate your lunch game with this vibrant Orange Cumin Tofu Potatoes Bento Box! Featuring perfectly seasoned tofu paired with tender potatoes and a delightful mix of spinach and kale, this dish adds a pop of color and crunch to your midday meal. A generous drizzle of creamy tahini and a sprinkling of fresh parsley tie it all together, making it as tasty as it is visually appealing. Feel free to swap in your favorite vegetables or adjust the seasonings to suit your palate—cooking should be all about flexibility and creativity!
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 2
Course: Daily Lunch Recipes
Cuisine: Global
Calories: 480
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 200 g firm tofu
  • 300 g potatoes
  • 100 g fresh spinach
  • 100 g kale
  • 2 tbsp tahini
  • 1 tbsp olive oil
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1/2 tsp salt
  • 1 zest and juice orange
  • for garnish fresh parsley
  • sliced avocado optional
  • sesame seeds optional
  • (e.g., bell peppers, broccoli) additional vegetables optional

Equipment

  • 20 cm (8 inch) square baking tray
  • Heatproof mixing bowl
  • Chef's knife
  • Non-stick frying pan
  • Bento box for serving

Method
 

  1. Preheat your oven to 200°C (392°F).
  2. In a mixing bowl, toss the diced potatoes with olive oil, cumin, smoked paprika, and salt. Spread them out on a baking tray in a single layer.
  3. Roast the potatoes in the preheated oven for 25 minutes, or until golden brown and crispy, tossing halfway through.
  4. While the potatoes roast, heat a non-stick frying pan over medium heat. Add the cubed tofu and cook for about 10 minutes, turning occasionally, until golden and crispy on all sides.
  5. Add the orange zest, orange juice, and chopped kale to the pan with the tofu, stirring to combine. Cook for an additional 5 minutes until the kale is wilted.
  6. In the last minute of cooking, stir in the fresh spinach until just wilted.
  7. Assemble the bento box by placing the roasted potatoes on one side, the tofu mixture in the center, and leaving room for additional toppings as desired.
  8. Drizzle tahini over the entire dish and finish with fresh parsley.

Nutrition

Calories: 480kcalCarbohydrates: 46gProtein: 23gFat: 26gSodium: 480mgPotassium: 800mgFiber: 8gSugar: 4gVitamin A: 5000IUVitamin C: 35mgCalcium: 150mgIron: 4mg

Notes

Feel free to get creative with this bento box! You can substitute the tofu with chickpeas or tempeh for a different protein base.
If you prefer a bit of sweetness, try adding some roasted carrots or sweet potatoes.
This dish can be stored in the refrigerator for up to 3 days, making it perfect for meal prepping.
When reheating, let it warm slowly in the microwave or on the stovetop to keep the textures just right.
Enjoy making this vibrant and nutritious bento box!

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