Meal Plan #55

Happy Sunday!

Here’s this weeks meal plan featuring a new recipe that I’m so excited about!

PS- You can get my new Tasty Tofu ebook here!

I hope you and your family have a beautiful weekend!

Here is my list of easy 30 minutes dinners if you need more inspiration for the week!

Happy cooking!

✨ Get the printable shopping list here! ✨

Meal Prep Tips:

I like to do my grocery shopping on the same day that I meal prep or else some things will get lost in the abyss that is my fridge.

Make it ahead = tips to cook/ meal prep the recipe ahead of time.

Component prep = ideas for dicing veggies etc to make weeknight meals fast and easy!

• Broth Bowls
  • Make it ahead: Store leftovers with the broth in one container and the rice + tofu in a separate container – they soak up the broth quickly if stored together. Both keep for up to 4 days. Reheat the broth gently on the stovetop.
  • Component prep: Grate the tofu on a box grater and store on a paper towel-lined plate in the fridge. Whisk together the tofu sauce (bouillon, soy sauce, maple syrup, ginger, tomato paste) and store in a jar. Cook the rice ahead and refrigerate.
• Tempeh Tacos
  • Make it ahead: The filling keeps for up to 4 days in the fridge and reheats perfectly in a skillet with a splash of water. Freezes well for up to 2 months – great for doubling the batch.
  • Component prep: Dice the onion and mince the garlic ahead. Measure out all the spices into a small bowl so they’re ready to go at once. Day of, this is under 15 minutes start to finish.
• Romesco Butter Beans
  • Make it ahead: The romesco sauce can be blended up to 3 days ahead and stored in the fridge. When ready to eat, just pour it into a skillet, add the beans, and simmer for 5 minutes. Leftovers keep for up to 4 days – add a splash of water when reheating to loosen the sauce.
  • Component prep: Blend the full romesco sauce (roasted red peppers, tomatoes, garlic, almonds, parsley, olive oil, lemon, Greek yogurt) and store in the fridge. Drain and rinse the butter beans. Day of, it’s truly just warming and serving.
• Garlic Butter Noodles
  • Make it ahead: Best served fresh – the noodles soak up the butter as they sit. The roasted veggies can be made up to 3 days ahead and reheated in the oven or air fryer to crisp back up.
  • Component prep: Chop the zucchini, bell pepper, and cauliflower and store on a sheet pan in the fridge – they roast straight from there. Mince the garlic ahead and store in a small container. Start the veggies first since they take 30-40 minutes!
• French Onion Soup
  • Make it ahead: The soup base (without the bread and cheese) keeps for up to 4 days in the fridge and actually gets better as it sits. Make it Sunday, reheat when ready, then do the bread and cheese step right before serving.
  • Component prep: The only real prep is slicing the onions – do that ahead and store in the fridge. The caramelization takes 45 minutes of mostly hands-off cooking, so get the onions going while you do other things around the kitchen.
• Lunch “Meat”
  • These are so good on ice cream, oatmeal, and pancakes (or even just on their own!). I thought this would be a lovely addition to your weekend meals 🍎

I REALLY hope that you find these meal plans helpful. PLEASE PLEASE respond back to this email if you ever have questions OR suggestions for making the meal plans better.