My partner’s favourite lunch is microwaved tofu and vegetables with chili (he’s a chili fiend). I’m not a huge fan of either tofu or microwaves, but hey, I’m not purist. It’s mostly garden vegetables, and I am a huge fan of them!
I’m not a huge fan of tofu because soy beans contain a number of compounds that can cause health problems, it takes a fair amount of processing to get tofu from soy beans, and they are one of the most genetically modified and unsustainably farmed crops on the planet. Nutrisoy and Soyco are a couple of brands that don’t use genetically modified soy beans.
I’m not much of a fan of microwaves either, mostly because they have such limited uses for so much consumer electronic junk. But Lewie has a microwave at his work and it is an easy, no mess way to cook lunch, especially if you have an inactive office job.
Part 1: The Dressing/Marinade
I make a jar of this because we use it for all sorts of dishes.
In a jar, shake together:
- 1 part olive oil
- 1 part lemon juice
- 1 part soy sauce
- 1 part sweet chili sauce or chili jam
- a clove or two of garlic crushed
- a similar amount of ginger crushed
- a little sesame oil or tahini
This dressing or marinade will keep in the fridge for weeks. Use a few dessertspoons over the vegetables in the lunchbox. They will toss themselves on the way.
Part 2: Tofu
Fry some cubes of tofu in a little oil till browned.
Part 3: The Vegetables
This is just simply chopped garden vegetables in season.
- Chinese cabbage
- Silver Beet
- Snow Peas
- Red Onion
(I have a zucchini plant surviving in my garden, but really it shouldn’t be in season.)
Assembling and Cooking:
Vegies and cooked tofu in a microwavable lunch box with a lid, with a couple of spoonfuls of dressing.
At work at lunch time shake the lunchbox to cover everything in dressing and put the whole thing in the microwave for 4 to 5 minutes (more or less, depending on how crunchy you like your vegetables.)
Feel so glad you brought lunch rather than succumbed to a burger.