So much protein in this edamame pasta with tofu and veggies! It's fast, it's delicious, and it costs about $4!
For a delicious and easy plant-based meal that is totally vegan and gluten-free, you can't do much better than this meal prep recipe for edamame pasta with tofu and veggies.
Every once in a while, we like to show you how to create a delicious, filling plant-based meal on a budget, as part of Recipe Redux theme: Budget-Friendly Eats! Check out how we created this meal for about $4 per serving.
Total recipe cost (4 servings): $13.93
Total cost per serving: $4.23
For this protein-rich dish, you start by pressing the extra liquid out of the tofu, seasoning it, and then cooking it over medium heat. Cook the peppers and green onions while the pasta is cooking. Toss it all together and top it with pesto.
Note: You can make this with regular pesto with basil, Parmesan cheese, pine nuts, and olive oil, or try the arugula pesto in this Vegan Arugula Pesto Pasta Meal Prep for something different!
This is pretty much an entire meal unto itself, so you won't likely need much more to serve it with. If for some reason you want to up the ante, cook a fried egg and serve it on top!
Once this meal is prepped, it will keep for 4 to 5 days in sealed, airtight containers in the fridge. Reheat in the microwave or in a hot skillet with a little bit of oil if need be.
We don't recommend freezing any dishes with tofu because it just gets way too waterlogged, and the texture suffers quite a bit when you defrost and try to reheat it.
It's so important to drain the tofu well before you cook it. Otherwise, it won't properly sear in the pan and it will stay soggy. There are a few ways to do this. For this recipe, we suggest pressing it out by wrapping it in a towel on a cutting board. Then, place something heavy on top such as a couple of cookbooks, a stack of cutting boards, or a few skillets you can nest one inside the other. Let the tofu sit for five or ten minutes and then remove your apparatus around it. Remove the dish towel and chances are, your tofu will feel drier to the touch. (It won't be completely dry, just won't feel as heavy with liquid).
(Recipe used with permission from Nicole Osinga)
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