In the bento: a small bunch of grapes, a tiny plain onigiri with kitty nori, black olives on a hedgehog pick, blackberries, Jasmine rice hidden underneath sesame carrots, green peas and scrambled tofu. (The scrambled tofu can be replaced by scrambled egg.)
To make scrambled tofu, take extra firm tofu and press the excess moisture out with paper towels. ( For one person I use a 1/6th to 1/4th of a container depending on whether it's for a child or an adult.) Heat 1 TB of sesame oil in a sautee pan. Then slowly squish the block of tofu into the pan through your fingers. It's a strange feeling but also kind of fun! I use chopsticks to stir the small bits round and round in the hot oil, adding a small amount of turmeric and garlic powders. The turmeric turns the tofu yellow and gives it the distinctive 'scrambled egg' look while the garlic takes away the bitter taste of the turmeric.
It can also be made with the classic Iri Tamago recipe by adding small amounts of mirin, soy sauce, sugar and salt.