Corn fritters, Pasta and Broccoli
Golden corn fritters, made with tofu and protein-rich milk, are the star of this colorful, hearty lunch box — paired with pasta that’s packed with extra protein, steamed broccoli, and a handful of fresh fruit for balance. It’s a well-rounded, plant-powered meal that covers all the bases: protein, fiber, complex carbs, and a spectrum of vitamins.
The fritters are soft and flavorful, perfect for little hands, and sneak in plenty of plant-based protein thanks to the tofu and fortified milk. Add the pasta and broccoli, and you've got a satisfying combo that supports growing bodies and busy school days — with fruit on the side for a naturally sweet finish.
Fresh Fruits
I packed here grapes and peeled apple slices, but as I noted in my other lunch box ideas, this 'category' really allows much flexibility. Add what you currently have at home and/or the fruit of your (child's) coice and just play with it.
Steamed Broccoli
Steaming broccoli is my go-to method because it preserves more of the nutrients, especially vitamin C and folate, which are sensitive to heat and water. When you boil broccoli, a good portion of these nutrients leach into the cooking water—and unless you're making soup, they’re lost. Steaming also keeps the texture crisp-tender and the color vibrant, making it more appealing (especially to kids!). Use a small steamer basket the fits a 3qt pot. Rinse fresh broccoli and separate to smaller florets. Place in the steamer within a pot, and fill the pot with tap water while making sure the water are still below the bottom of the steamer. Cover with the lid (preferably, use one that is not vented, or if that's the only option, then cover the lid with a clean kitchen cloth. Bring to boil, reduce the heat to low, and steam for 10 minutes or until as tender as preferred.
Corn Fritters
Follow my recipe here.
Protein Pasta
I use Barilla, that offers a plant-based pasta, made from a blend of durum and legumes flours.
Cook as recommended on the box.