Meal Prep Recipe: J & B’s Super Power Veggie Tofu Bowl Thingy (Vegan, Plant-Based)

tofu

🥗Healthier: tempeh

💰Cheaper: chickpeas

Tempeh is higher in protein, while chickpeas are more affordable and still provide protein.

quinoa

🥗Healthier: farro

💰Cheaper: brown rice

Farro is nutritious and similar in texture, while brown rice is a cost-effective option.

Press tofu to remove excess moisture and freeze it a couple of days before using for a spongy texture.

Chop tofu into about half inch cubes.

Prepare marinade with 1 tablespoon liquid aminos and 2 tablespoons coconut aminos, along with no salt garlic and herb seasoning.

Combine tofu and marinade in a sealable bag, shake to coat well.

Bake tofu at 375°F for 20 minutes, stirring halfway through.

Measure out 96 grams of tahini, and mix with water, lime juice, and no salt garlic and herb seasoning to create tahini sauce; refrigerate for 5-10 minutes to meld flavors.

In a large pot, add 2 bags of rice, 2 cups of veggie broth, and 2 teaspoons of garlic; cover and heat on medium-high before reducing heat to simmer until liquid cooks off.

Chop 3 medium heads of broccoli, 4-5 medium carrots, 2 heads of cauliflower, 2 medium red onions, 16 ounces of fresh green beans, and 2 bell peppers.

Mix chopped veggies with tahini sauce in a large bowl, reserving some sauce for later.

Spread veggies on silicone baking mats or parchment paper, sprinkle with no salt table blend seasoning, and bake at 375°F for 40-50 minutes, stirring halfway through.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens