Vegan Tofu Meal Prep
Ready in 60 min. Lunch recipe. A protein-packed, make-ahead lunch bowl with crispy tofu and roasted vegetables. Get step-by-step instructions, nutrition in
Instructions
Step 1
Preheat oven to 400°F (200°C). Line two baking sheets with parchment paper.
Step 2
Press tofu for 15 minutes using a tofu press or by wrapping in towels and placing a heavy pan on top. Cut into 1-inch cubes.
Step 3
In a large bowl, toss tofu with 1 tbsp olive oil, 1 tbsp soy sauce, cornstarch, garlic powder, paprika, salt, and pepper until evenly coated.
Step 4
Spread tofu on one baking sheet in a single layer. On the other sheet, toss sweet potatoes and broccoli with remaining 2 tbsp olive oil and 1 tbsp soy sauce.
Step 5
Bake for 25-30 minutes, flipping tofu and stirring vegetables halfway through, until tofu is crispy and vegetables are tender.
Step 6
While baking, cook quinoa according to package instructions (typically 1 cup quinoa to 2 cups water, simmer for 15 minutes).
Step 7
Make tahini sauce by whisking tahini, lemon juice, maple syrup, and water until smooth. Add water gradually until desired consistency.
Step 8
Divide quinoa, tofu, sweet potatoes, and broccoli evenly among 4 meal prep containers. Drizzle with tahini sauce or store sauce separately.
Step 9
Store in refrigerator for up to 5 days. Reheat in microwave for 1-2 minutes before serving.
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Nutrition Facts
Per serving
Approximate values based on standard ingredients
