Ingredients

• 2 blocks extra-firm tofu (pressed and cubed)
• 2 cans chickpeas (drained)
• 2 cups quinoa
• 4 cups roasted vegetables (broccoli, sweet potato, peppers)
• Olive oil, spices, nutritional yeast
• Optional: tahini, plant-based protein powder

Instructions

1. Plan 3-4 different meal combinations
2. Press tofu between paper towels for 30 minutes
3. Cube pressed tofu and bake at 400°F for 25 minutes with spices
4. Rinse and drain canned chickpeas
5. Roast vegetables at 425°F for 30 minutes
6. Cook quinoa (1 cup dry = 3 cups cooked)
7. Cool all cooked foods to room temperature
8. Portion tofu into 5 containers
9. Add roasted chickpeas for variety
10. Add quinoa or grains to each container
11. Add roasted vegetables
12. Drizzle with tahini dressing
13. Label with date and contents
14. Refrigerate for up to 5 days

Tips for Success

• Press tofu thoroughly - removes moisture for better texture
• Bake tofu for superior flavor vs pan-frying
• Chickpeas add protein and fiber
• Quinoa is complete protein (has all amino acids)
• Mix proteins between days for variety
• Make tahini dressing in bulk
• Can freeze containers for longer storage