Welcome!

Every week I meal-prep a lunch and portion it out for 5 days. I’m going to be keeping track here. I like cooking but don’t expect anyone to look at this hahaha. ok cool that’s all. Unfortunately, I didn’t take pictures of all of the lunches before the last few weeks, but I added the ones I do have…

Previous weeks, I’ve made:

Week 1- August 22-24, roasted sweet potatoes, brown rice, scrambled tofu, sushi ginger

Week 2- August 27-31, roasted sweet potatoes, quinoa, beans, salsa

Week 3- September 4-7, roasted sweet potatoes and cauliflower, spinach/tomato/corn cooked with quinoa

Week 4- Sept 10-14, grain blend, roasted mixed veggies

Week 5- Sept 17-21, roasted kale and chickpeas, sweet potatoes with soy sauce and sushi ginger

Which brings us to this week!

This week I made white rice, baked tofu, and the most delicious veggie slaw of my life.

 

Baked Tofu

• Firm tofu (I usually get mine from Trader Joe’s)
• Olive oil
• Soy Sauce
• Miso-Ginger Broth (Also from TJs)
• Ginger, minced

Preheat the oven to 375º

Cut tofu into about 1-inch cubes, dry them off a little, and put in a baking dish. Pour about a tablespoon of olive oil on them and put into preheated oven.

After about 15-20 minutes, remove dish from oven and pour about a quarter cup of broth, around a tablespoon of soy sauce, and the minced ginger on the tofu. Return to oven and bake until the liquid is mostly gone and the tofu is brown and a little firmer. Let cool in pan with the remaining liquid.

 

Veggie Slaw

• 1/2 large turnip
• 2 tbsp apple cider vinegar
• salt & sugar, about a teaspoon of each
• 1/2 head red cabbage
• 1/4 small onion
• 1 bell pepper
• two stalks celery
• 1/4 cup peanut butter
• 3 tbsp miso ginger broth
• soy sauce, chili sauce, maple syrup, vinegar to taste
• 1/4 cup olive oil

Finely julienne the turnip. Place in a bowl and pour the vinegar, salt and sugar over it. Give it a mix and let it sit for about 20-30 minutes, stirring occasionally, until it is soft and tastes pickled, slightly milder in flavor.

Meanwhile, finely shred the cabbage, and cut the rest of the vegetables into similarly small pieces. Place in a large bowl.

When the turnips are ready, pour them into the bowl with the liquid. Toss.

In a bowl, mix together the peanut butter and broth. Microwave for about a minute, until  you can easily stir them together. Add the remaining ingredients and mix until the dressing is smooth and thin. Pour over veggies and toss.

This actually made so much that after portioning out my meals, I had plenty leftover for dinner!

Also, sidenote….the slaw didn’t hold super well over the week, got a little mushy, though the flavors were still good. Probably better for a day-of type of deal.