Name: Easy Vegan Back to School Bento Boxes
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: Fusion
Ingredients: Mini cucumbers; Cherry tomatoes; Roasted seaweed snacks; Mini sweet bell peppers; Crackers (vegan); Vegan cheese; Fresh berries (blueberries, strawberries, raspberries); Apple slices; Lemon juice (to prevent browning of apples); Rice; Soy sauce; Cucumber (diced); Avocado (diced); Rice vinegar; Sesame oil; Sesame seeds; Toasted nori; Tofu (cubed and baked or pan-fried); Banana; Peanut butter or other nut/seed butter; Granola; Yogurt (non-dairy); Wrap or tortilla (vegan); Hummus; Leafy greens; Shredded carrots; Bell peppers (sliced); Edamame (cooked and shelled)

Why You’ll Love Easy Vegan Back to School Bento Boxes Recipe

They’re 100% vegan and full of plant‑based nutrients.

Variety in every box keeps lunches interesting all week.

Make several elements ahead of time and remix them into different lunch combinations.

Great for meal prep — prepare once and enjoy lunches throughout the week.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For fried tofu & veg sandwich
firm tofu
vegetable oil
sea salt
ground black pepper
sprouted bread
lettuce
tomato slices
sliced avocado
sauerkraut
vegan mayonnaise
hot sauce

For white bean pesto salad
navy beans (canned, drained and rinsed)
pre‑made vegan pesto
parsley
lemon juice
sea salt & black pepper

For collard nori rice rolls
cooked brown rice
black sesame seeds
collard leaves
nori sheets
rice paper wrappers
red pepper, carrot, cucumber, avocado
leftover fried tofu
miso tahini dressing (see recipe)

For white bean pesto hummus
white bean pesto salad
lemon juice
tahini
sea salt & black pepper

For other bento elements
trail mix
orange slices
crackers
melon
cooked pasta
sweet potato
chickpeas
nutritional yeast
berries
ingredients for trail mix cookies

Directions

Fry the tofu: Slice tofu into slabs about ¼″ thick and cook in a hot skillet with oil until golden and crispy. Season with salt and pepper.
Make the sandwich: Layer fried tofu with lettuce, tomato, avocado, sauerkraut, vegan mayo, and hot sauce between sprouted bread.
Prepare the white bean pesto salad: Combine drained navy beans with pesto, parsley, lemon juice, salt, and pepper.
Assemble collard nori rice rolls: Soften collard leaves in warm water. Spread rice on nori layered with collard leaves and add veggies and tofu. Roll using the rice paper wrapper to seal.
Make white bean pesto hummus: Mash white bean pesto salad with lemon juice and tahini to form a creamy dip.
Add sides and extras: Pack trail mix, fresh fruit, melon, crackers, pasta salad, or sweet potato risotto into separate compartments to round out each bento box.

Servings and timing

These recipes make multiple components that can fill up to 5 bento box lunches for the week. Prep time for each component varies, but planning ahead will help streamline the process. Fried tofu and salads can be made in about 30 minutes, while sweet potato and pasta salads may take closer to an hour total prep time.

Variations

Swap the tofu with tempeh or seitan for a different protein source.
Use quinoa instead of rice in the rolls for added texture.
Try different hummus flavors like roasted red pepper or beet.
Substitute the sandwich with a wrap or pita for easy handheld lunches.
Use seasonal fruits or berries for freshness and variety.

Storage/Reheating

Refrigerate leftovers: Most components (tofu, salads, dips, roasted veggies) keep well in an airtight container in the fridge for 2–4 days.

Avoid soggy bento lunch: Pack wet ingredients like dressings separately and add them just before eating.

Reheat if needed: Warm rice, tofu, or pasta salads in the microwave before packing if you prefer them warm. Do not reheat fresh fruit or greens.

FAQs

What kind of tofu should I use for the sandwich?

Firm or extra‑firm tofu works best because it holds its shape when fried and provides a satisfying texture.

Can I make these bento boxes gluten‑free?

Yes! Use gluten‑free bread and check that your pesto, miso, and soy products are certified gluten‑free.

How can I keep my bento lunch fresh until lunchtime?

Use ice packs and compartmentalize wet and dry ingredients in separate containers to prevent sogginess.

Can I prepare these lunches ahead of time?

Yes, you can prep most components 1–3 days ahead and assemble the boxes in the morning.

What can I substitute for vegan pesto?

Try sunflower seed pesto or a simple herb dressing if you don’t have ready‑made pesto.

Is this recipe kid‑friendly?

Absolutely — the variety and color make these lunches appealing and nutritious for kids.

Can I freeze any of these bento components?

Freezing cooked pasta or rice components is okay, but fresh veggies and salads are best kept refrigerated.

What’s a good vegan dip for these lunches?

The white bean pesto hummus or a creamy tahini dressing both pair well with veggies and sandwiches.

How do I make the sweet potato risotto?

Roast sweet potato until tender, mash it, and mix with cooked brown rice and miso tahini dressing for a quick “risotto.”

Can I replace the collard leaves with something else?

Yes — large lettuce leaves or rice wraps work as alternatives if collard leaves are too tough.

Conclusion

These easy vegan bento boxes give you a balanced, flavorful, and flexible way to prep lunches that stay exciting all week. With build‑your‑own sandwiches, creative rolls, hearty salads, and tasty sides, you’ll look forward to lunchtime every day.

Easy Vegan Back to School Bento Boxes