Meal Plan #53

Happy Friday!

Super excited about my new TOFU EBOOK and am grateful so many of you have got it already! If you’re wanting to dive into tofu more, you NEED IT!

You can get the 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!

• Roasted Veggie Pasta Salad
  • Make it ahead: This is the ultimate make-ahead – actually gets better as it sits! Make the full batch the day before and store covered in the fridge. The orzo soaks up the vinaigrette overnight and the flavors deepen beautifully. Re-season before serving as it may need a touch more salt or vinegar.
  • Component prep: Dice all the veggies (bell pepper, zucchini, red onion, cherry tomatoes) and store on a sheet pan in the fridge – they roast straight from there. Whisk together the dressing and store in a jar.
• Sheet Pan Tacos
  • Make it ahead: Make the full bean filling up to 3 days ahead and store in the fridge. Night of, it’s just warming the filling, pre-baking the tortillas for 2-3 minutes, assembling, and baking – about 20 minutes of mostly hands-off time.
  • Component prep: Dice the poblano, onion, and mince the garlic. Store together in a container in the fridge. Measure out the spices into a small bowl so they’re ready to go.
• Coconut Tofu Soup
  • Make it ahead: Keeps for up to 4 days in the fridge and freezes beautifully for up to 3 months. Reheat gently on the stovetop – the coconut milk can separate if you boil it too hard.
  • Component prep: Mince the garlic and grate the ginger ahead and store in the fridge. Press and cube the tofu and store on a paper towel-lined plate uncovered. Day of, it’s just 30 minutes start to finish.
• Crockpot Taco Soup
  • Make it ahead: Genuinely the easiest recipe of the week – dump everything in the crockpot in the morning and it’s ready at dinner. Keeps for up to 5 days in the fridge and freezes great.
  • Component prep: Nothing to do ahead! Open the cans, measure the seasoning, pour it all in. Add the corn 30 minutes before serving. 
• Peanut Noodles + Veg
  • Make it ahead: Best served fresh since the noodles absorb the sauce as they sit. Leftovers are still great – reheat in a skillet with a splash of water to loosen everything back up. Store tofu, noodles, and sauce separately for best results.
  • Component prep: Whisk together the peanut sauce and store in a jar in the fridge – it keeps all week and can be thinned with warm water when ready. Press and tear the tofu into chunks the night before and store in the fridge so it’s ready to air fry. Julienne the carrots and prep the veggie bag so it’s ready to dump in the skillet. 
• Dense Bean Salad
  • Make it ahead: This one is BY FAR the easiest make-ahead of the week – no cooking required! Make the full batch on Sunday and it literally just gets better every day. Keeps for up to 5 days in the fridge. Perfect for grabbing as a quick lunch all week.
  • Component prep: Drain and rinse all three cans of beans very well and let them dry while you prep everything else – this keeps the salad from getting watery. Dice the bell pepper, red onion, and jalapeño and halve the cherry tomatoes. Whisk together the dressing and store separately if you’re not eating right away – though honestly you can just dress it and go, it holds up great. 

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.

Happy cooking!