Happy Friday!
Back with another weekly meal plan. It includes my new Tofu meatballs recipe which I am deeply obsessed with! It includes a sticky sweet and sour sauce but I think it would also be delicious served with marinara sauce!
Here is my list of easy 30 minutes dinners if you need more inspiration for the week!
Happy cooking!
Here’s what we’ve got this week:
Monday | Tofu Meatballs
Tuesday | Chickpea Tacos
Wednesday | Honey Garlic Tofu
Thursday | Roasted Red Pepper Tofu
Friday | Cheesy White Bean Bake
BONUS | Cherry Crisp
✨ 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!
Make it ahead: Make the full batch on Sunday and store in the fridge for up to 4 days. They reheat great in a skillet or air fryer to bring back the crispy edges. Freeze for up to 3 months – great for doubling the batch!
Component prep: Crumble the tofu and mix with all the meatball ingredients – you can even roll them into balls and refrigerate unbaked for up to a day before cooking. Whisk together the sweet and sour sauce (if making) and store in a jar.
Make it ahead: The seasoned chickpea filling keeps for up to 4 days in the fridge. Night of, just warm the filling in a skillet, heat your tortillas, and set out toppings – on the table in under 5 minutes.
Component prep: Measure out all the spices into a small bowl so they’re ready to dump in at once. Prep any toppings you’re planning on (dice red onion, slice avocado, chop cilantro) and store in the fridge.
Make it ahead: Keeps well for up to 4 days – reheat in a skillet over medium heat to bring back the texture. The tofu won’t be quite as crispy the next day but still tastes great.
Component prep: Press and cube the tofu ahead of time – store in the fridge until ready to cook. Whisk together the honey garlic sauce (soy sauce, honey, sesame oil, rice vinegar, garlic, ginger, sriracha, garlic powder, onion powder, cornstarch) and store in a jar in the fridge.
Make it ahead: The sauce keeps beautifully for up to 4 days in the fridge – just reheat gently and toss with freshly cooked pasta. Best to cook the pasta fresh night of.
Component prep: Blend the sauce (roasted red peppers, sautéed shallot + garlic, broth, cream, basil, salt) ahead and store in the fridge. Day of, it’s just boiling pasta and warming the sauce – under 15 minutes.
Make it ahead: Best served fresh – the crispy cheese edges are everything and don’t hold up well as leftovers. That said, you can assemble the bean base (garlic, tomato paste, beans, water) a day ahead and refrigerate, then top with cheese and bake when ready.
Component prep: Mince the garlic ahead of time. Day of, it’s just 5 minutes on the stovetop and 10 minutes in the oven. Very little hands-on time!
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!
The post Meal Plan #48 appeared first on Food with Feeling.