3 Cozy, Budget-Friendly Dinners for Cooler Nights (WFPB + Gluten-Free)

tofu

🥗Healthier: tempeh

💰Cheaper: canned chickpeas

Tempeh adds more protein and fiber, while chickpeas are often less expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is often cheaper and has a neutral flavor.

fresh parsley

🥗Healthier: cilantro

💰Cheaper: dried parsley

Dried parsley is more affordable and has a longer shelf life.

sweet potatoes

🥗Healthier: butternut squash

💰Cheaper: regular potatoes

Regular potatoes are usually less expensive.

Top and tail the sweet potatoes and stab them with a fork.

Place the sweet potatoes in a microwave-safe container with a splash of water and cover with a lid.

Microwave the sweet potatoes for 8 minutes.

While the sweet potatoes are microwaving, cut the tofu into bite-sized chunks.

Season the tofu with nutritional yeast and veetta seasoning powder, or any preferred seasoning.

Reheat pre-cooked tofu in the air fryer at 180° for 5 minutes.

Snap off the woody ends of the asparagus and trim the broccolini.

After 5 minutes, microwave the sweet potatoes for an additional 3 minutes.

Heat olive oil in a pan and add the asparagus, cooking for a few minutes until slightly colored.

Add the broccolini to the pan with the asparagus and sprinkle a little water to create steam, then cover and cook for 5 minutes.

Check the sweet potatoes; if they are soft, place them in the air fryer at 200° for 10-15 minutes to crisp the outside.

Once the sweet potatoes are done, dish up with the reheated tofu and cooked veggies.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens