Keep scrolling to get all of the recipes I shared this week in one place, plus some more updates from me!
This week’s recap
One of my favorite ways to cut down on my grocery bill is to incorporate a few plant-based recipes into my weekly dinner rotation. These plant-based meals aren’t just better for my wallet; they’re better for the planet. And while cutting out meat may sometimes feel like you’re cutting out taste, with these two recipes, I will go out on a limb and say you won’t miss the meat!
My peanut tofu bowls with broccoli and rice is sweet and savory, filling and delicious. And my chocolate peanut butter overnight oats will make you feel like you’re eating dessert for breakfast, but you’re really getting in protein and fiber and most importantly… a little bit of chocolate!!
PEANUT TOFU BOWLS WITH BROCCOLI AND RICE
When prepared correctly and paired with the right sauce, tofu is a delicious plant-based protein option. Even the self-described tofu haters won’t be able to resist this peanutty and slightly sweet iteration. In fact, my husband is one of those tofu haters, and I caught him going back for a second helping of this one.
Ingredients:
TOFU
14 oz tofu block, liquid drained
1 tbsp olive oil
2 tbsp soy sauce or coconut aminos
1 tsp salt
½ tsp black pepper
1 tsp garlic powder
BROCCOLI
12 oz broccoli florets
1 tbsp olive oil
½ tsp salt
½ tsp black pepper
1 tsp garlic powder
PEANUT SAUCE
⅓ cup creamy peanut butter
¼ cup soy sauce or coconut aminos
¼ cup chicken or veggie broth (use veggie for vegan option)
2 tbsp maple syrup
1 tsp garlic powder
½ tsp red pepper flakes (optional)
BRINGING IT ALL TOGETHER
1 cup dry jasmine rice, cooked for serving
⅓ cup fresh chopped cilantro, for serving
Instructions:
Preheat oven to 400 degrees and prepare a large sheet pan.
Wrap the tofu block in paper towels or a clean kitchen towel (or use a tofu press) and place a heavy on top for 20-30 minutes to release the moisture.
Cut the tofu block into evenly sized cubes and coat in the olive oil, soy sauce, salt, black pepper, and garlic powder.
Add the broccoli florets to the sheet pan and toss in the olive oil, salt, black pepper, and garlic powder. Add the tofu to the pan and spread everything out so nothing overlaps. Bake for 20-30 minutes, until the tofu and broccoli are crisp on the outside.
Prepare the rice according to package instructions.
Make the peanut sauce by whisking together all sauce ingredients in a small mixing bowl until smooth.
Make the bowls by adding a scoop of rice in each topped with the tofu and broccoli, then a drizzle of the peanut sauce and some fresh chopped cilantro.
CHOCOLATE PEANUT BUTTER OVERNIGHT OATS
I wanted to use Earth Day as an opportunity to highlight a recipe that can help cut down on your food waste by repurposing an almost-empty peanut butter jar—chocolate peanut butter overnight oats! If you don’t have an almost-empty jar, no worries, I have instructions for using a glass jar as well which is also a sustainable option. Spend just a few minutes on prep and you have a delicious protein and fiber packed breakfast ready for the week.
Ingredients (for 1 serving):
2 tbsp chia seeds
2 tbsp hemp seeds
1/3 cup gluten-free oats
1 tbsp cacao powder
pinch salt
1 + 1/4 cups nut milk
1 -2 tsp maple syrup (depending on preference)
1 tbsp peanut butter (either from the jar directly or added to a jar)
2 tbsp dairy-free chocolate, finely chopped
Instructions:
To make the overnight oats, simply add the chia seeds, hemp seeds, oats, cacao powder, and salt to your peanut butter jar, or to a glass jar with a lid.
Mix well, then add in the milk and maple syrup. Add the additional peanut butter if needed, then incorporate the chopped chocolate.
Shake the jar to combine, then set in the refrigerator for at least 4 hours or overnight for best results.
I hope you all have a lovely week, and be sure to stay tuned over on Instagram and TikTok to see what I have for y’all this upcoming week!
Can’t wait to make the peanut butter oats!!
I made the broccoli tofu for dinner and it was so good! Thanks for sharing