Oven Roasted “Stir Fry” for Meatless Meal Prep - No Recipe Required

Meal prepping helps me stay organized, cut food waste, save time, and get a variety of veggies in my diet.

Not to mention it tastes soooo much better than takeout. Homemade lunches are a daily highlight.

Meal prep doesn’t have to be on Sundays, and it doesn’t have to be all on one day. Sometimes I like to make extra of one dish and roll it over to something else another day.

This week I’m having:
Tofu, asparagus, purple sweet potatoes, carrots, sweet Vidalia onion, and broccoli

Marinate a package of tofu cut into bite size pieces in equal parts sesame oil, balsamic vinegar, tamari, and maple syrup, about 2 tbsp each

Use Firm or Extra Firm Tofu for a Stir Fry or Baking

Not a necessary step, but I like to use a tofu press for about 15 minutes to squeeze out some water. It sops up more marinade. No tofu press? Just slice tofu on a cutting board, and place a pot with water on top. Prop one end of the cutting board with a plate and let the water drain into the sink.

Prep your veggies while the tofu is marinating. After placing the veggies and marinated tofu on parchment lined sheet pans, drizzle the leftover marinade over the veggies and top with a sprinkle of sesame seeds

Bake at 350 degrees about 30 minutes, keeping the vegetables separate on the roasting pan so you can take faster cooking veggies out first if desired

You can use any veggies you like. This is a great way to clean out the frig.

And voila! A satisfying mix of colors, flavors and textures

I love having the opportunity to help clients get back in the kitchen with meal planning to have delicious food they look forward to eating

Need help making healthy delicious eating more tangible? Send me a note through the contact form on this site.

Here’s to your health!

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