Mashed potato, peas and roasted tofu bites
Effort Level
Medium
Cooking required
Stovetop & oven
Egg-Free, Dairy-Free, Gluten-Free, Nut-Free
I started prepping components for lunch boxes the night before because mornings in my kitchen aren’t calm or cinematic — they’re kids asking for different socks, someone missing a water bottle, and me trying to keep things moving. Having the potatoes, peas, and tofu already cooked means I’m not cooking at sunrise, just packing. This box hits the basics: carbs that keep them full, real protein, something fresh, and a couple of easy sides that always get eaten.
A lunch like this works very well for us, both on school and work days, as well as when we travel. Easy to cook, easy to clean (you don't have to pack it in a lunch box if it's for travel days), and reheats well, so we often cook for the day after too, to save ourselves the trouble of cooking day after day.
As nourishing as it is, it is so tasty, and works well for everyone. For other travel-friendly easy plant-based meal ideas, explore my one-pot recipes post. To plan your next RV travel, visit my RV travel budgeting post and calculator.
For this setup, I used this divided lunch box.
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Strawberries and apple
I slice the fruit fresh in the morning or the night before and keep it cold. Strawberries bring vitamin C, apples bring fiber, iron and vitamins, and together they balance the heavier items with natural sweetness and hydration.
Carrot sticks
Simple peeled carrot sticks. They add crunch, fiber, and beta-carotene — and they’re the one vegetable that always survives a lunch box without getting limp.
Whole-grain Cheerios
A dry handful of whole-grain Cheerios adds quick, easy whole grains and a familiar snack that fills the last compartment without more prep.
Mashed potato and peas in garlic and olive oil
I boil the potatoes and peas ahead of time, then mash them with olive oil and garlic until they’re smooth, and keep them in the fridge. I cook frozen peas in water for about 15 minutes, drain them, and season them with garlic-salt and olive oil. The potatoes give steady energy, the peas add plant protein and fiber, and the olive oil adds healthy fats that keep it creamy. It packs well and doesn’t dry out.
Roasted tofu bites
I cut the tofu to cubes the day before, season it with sweet paprika or chili lime, olive oil, garlic-salt, lemon & pepper (also seasoning) and roast it until the edges firm up. This can be refrigerated in an airtight container and reheated.
This adds complete plant protein, iron, and some healthy fats from the olive oil. The seasoning keeps it interesting without overwhelming kids who don’t want strong flavors at school. For pickier kids, tofu bites can be as simple yet still tasty if only fried with salt.