I’ve been busy between the San Francisco trip and our upcoming trip to Lebanon, so I have another easy bento today. Also, I’m trying to eat a little healthier, so I’ve swapped sausages for tofu and increased the number of veggies I’m eating by actually making a salad.
But I always start off planning a bento with the starch so the week I have rice ball in the shape of cat heads. I didn’t stuff these balls since they are smaller, so I got a tangy peanut sauce to dip them in. It was in a bottle and honestly, I wasn’t that happy with the taste. I doubt I’ll buy that again. I still made the salmon I would normally stuff the rice balls with though. I just ate it as baked salmon which is still delicious.
Finally, the veggies came in the form of salad with lime-soy tofu. The salad was made from mixed spring greens, soy-lime marinated tofu, edamame, and blue cheese crumbles. I also had a little bit od citrus vinaigrette to go over the top. It was tangy and fresh and I should definitely make more salads for lunches.
Hope you guys enjoyed these!
