Temari Rabbit 2-Tier Bento #106

You've seen some of this already: More of the eggy potato salad from Isa Chandra Moskowitz's Super Fun Times Vegan Holiday Cookbook, some vegan "honey" mustard, cherry tomato halves, the last bit of my tofu nuggets, broccoli, and a makeshift macaroni with a cheesy squash sauce.

I attempted to veganize a recipe of my own invention I made in my previous life as an omnivore, a yellow squash casserole that was something like a timbale. It had pureed squash and onions, eggs, and cheddar, and everyone who ate it always loved it. I thought I'd try veganizing it with tofu to replace the eggs, akin to the tofu omelet muffins I've made, and Daiya cheddar, and it definitely, decidedly, did not work. I ended up with tofu-and-squash gruel. But it was tasty gruel, and I figured it might work as a pasta sauce. It was pretty good that way, but I'd welcome suggestions for how to address the problem, because I did really like that casserole!