Description
A practical and healthy meal prep recipe featuring cold tofu, roasted green beans, broccoli, and quinoa in a savory sesame and tamari dressing. Perfect for quick weekday lunches.
Ingredients
1 lb green beans, sliced in half
1 block extra-firm tofu, preferably pressed
4 cups broccoli crowns
2 cups cooked quinoa
1/4 cup toasted sesame oil
2 tablespoons gluten-free tamari
1 teaspoon tapioca starch
1/2 teaspoon garlic powder
1/2 teaspoon ginger
1/4 – 1/2 teaspoon crushed pepper flakes
Black sesame seeds (optional)
Extra tamari or hot sauce (optional, for serving)
Instructions
Preheat oven to 375°F and prepare a large baking sheet.
Cut the extra-firm tofu into bite-sized pieces and slice the green beans in half.
Arrange the green beans, tofu pieces, and broccoli crowns in three distinct sections on the baking sheet.
In a small bowl, whisk together the toasted sesame oil, tamari, starch of choice, garlic powder, ginger, and pepper flakes until the mixture is completely smooth.
Pour the dressing over the vegetables and tofu, then stir everything together directly on the pan until every piece is evenly coated.
Bake on the center rack for 25 to 30 minutes. Make sure to flip the tofu and vegetables halfway through the cooking time.
Once roasted, remove the pan from the oven.
Set out four meal prep containers and place 1/2 cup of cooked quinoa into each one.
Distribute the roasted tofu and vegetables evenly, placing 1/4 of the mixture into each container.
Garnish with black sesame seeds if you choose, and add a drizzle of extra tamari or hot sauce if desired.
Notes
Press the tofu well to remove excess moisture for better texture.
Use gluten-free tamari to keep the recipe suitable for those avoiding gluten.
Store the containers in the refrigerator for up to 3 days.
- Prep Time: 10
- Cook Time: 30
- Category: Lunch
- Method: Roasting
- Cuisine: Asian