Meal Plan #57

Here’s this weeks meal plan with 5 simple dinners + one of my all time favorite weekend baking projects for the fall!

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!

Brita

✨ 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!

• Potato Hummus Bowls
  • Make it ahead: The tahini dressing can be made up to 5 days ahead and stored in a jar in the fridge. Cauliflower and potatoes can be chopped and diced the night before.
  • Component prep: Cut cauliflower into florets and dice potatoes. Whisk together the tahini dressing (tahini, lemon juice, maple syrup, apple cider vinegar, splash of water) and refrigerate. When ready to eat, roast the veggies and chickpeas, then assemble over hummus with dressing drizzled on top.
• Roasted Red Pepper Pasta
  • Make it ahead: The sauce can be fully blended and stored in the fridge for up to 3 days. Just reheat in the pan and toss with freshly cooked pasta.
  • Component prep: Dice the shallot and mince the garlic. Blend the silken tofu, roasted red peppers, plant-based milk, lemon juice, and seasonings until smooth. Refrigerate until ready to use. Cook pasta fresh day-of for best texture.
• Ground Tofu Stir Fry
  • Make it ahead: The sauce (soy sauce, water, maple syrup, tomato paste, bouillon) can be mixed and refrigerated up to 3 days ahead. Veggies can be prepped up to 2 days ahead.
  • Component prep: Slice the bell pepper and onion, trim the green beans, mince the garlic, and grate the ginger. Crumble the tofu. Mix the sauce and refrigerate. When ready to cook, everything comes together quickly in one pan.
• Black Bean Soup
  • Make it ahead: This one is ideal to make fully on Sunday — it gets better the next day. Stores in the fridge up to 5 days and freezes well.
  • Component prep: Dice the onion, carrot, and celery and store together in one container up to 3 days ahead. Mince the garlic and chipotle pepper. When ready, it’s just a matter of sautéing and simmering.
• Vodka Sauce Butter Beans
  •  Make it ahead: The silken tofu and milk can be blended smooth and refrigerated up to 2 days ahead. The whole dish comes together in about 20 minutes so component prep is the main move here.
  • Component prep: Blend silken tofu and milk until smooth and refrigerate. Dice the shallot and mince the garlic. When ready to cook, it’s just building the sauce in the pan and adding the beans.

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!