Disclosure: I have been financially compensated by Flipp to create this series of recipes. Flipp is an awesome app that helps you browse your favourite flyers and save money on all the stuff you buy for yourself and your family.
For each week from now until October, Flipp and I will be sharing a lunch recipe I’ve developed with your kids (and mine) in mind. Make the recipe, post it on social media with the hashtag #Flipplunches and tag @getflipp to be entered to win an incredible kitchen essentials prize pack worth $2000.
Check out more about the contest, and Flipp, here.
This week’s Balanced Lunches On A Budget recipe is a scrumptious crispy tofu bowl!!
I developed this vegan tofu bowl recipe because I like to give my readers a choice and not use animal products in my recipes all the time. As you well know, most people could use a few more plants in their diets, and this bowl is perfect for that! If you’re worried that your kids won’t like tofu, don’t be. I’ve dusted this tofu lightly with cornstarch and fried it until it’s crispy, so please get that image of boring, bland tofu out of your mind! This is fantabulous and even kids will love it! Mine gobbled it down no problem.
You can really use any vegetables you want in this bowl; it’s perfect for using up what’s left in the fridge. If you’re like me, you usually have some limp broccoli and soft-ish carrots deep in the crisper. Throw those into this bowl! You can also use frozen vegetables, which are just as healthy as fresh vegetables.
Here’s the recipe, which makes four servings: