Budget Meal Prep (7-Day Rotation)

Steps

1. In a rice cooker, put about 1.5 cups of dried rice and roast one head of garlic.
2. For the tofu burritos: Drain and press the tofu to remove moisture. Crumble up two blocks of tofu with your bare hands into a bowl.
3. Add salt, pepper, red pepper flakes, paprika, and 2 tablespoons of nutritional yeast to the crumbled tofu.
4. Mix the ingredients by hand until they develop color and release liquid.
5. Stir in hot sauce.
6. Wrap the mixture in foil and place them in an airtight bag (this will yield about seven burritos).
7. For the chickpea broccoli pasta: Sauté one onion in a pan, then add chickpeas and frozen broccoli. Add this to your cooked pasta.
8. Create a dressing using olive oil, lots of roasted garlic, nutritional yeast, juice of one lemon, salt, pepper, red pepper flakes, and about 1/4 cup of cooked rice (to thicken the sauce).
9. Add the dressing to the pasta until it looks creamy and delicious.
10. For the lentil pasta: Blend Italian whole peeled tomatoes with nutritional yeast, tomato paste, roasted garlic, olive oil, diced onion, and lentils. Pour this blended sauce over your pasta.
11. To make rice bowls (lunch/dinner option): Dice one onion and sauté it in a pan. Add the rest of the frozen broccoli and frozen spinach to the pan.
12. Add cooked rice with nutritional yeast, salt, and pepper to the pan and mix until the rice is coated with the sautéed onion.
13. Sauté soyrizo separately (or add it all together).
14. Mix the prepared ingredients for the bowls. For the dressing, combine lemon juice, a little bit of nutritional yeast, salt, pepper, and olive oil to drizzle over the top.
15. For the miso soup: Soak kombu in about 4 cups of cold water (skip if not using).
16. Bring the remaining water to a simmer with mirin. As soon as it starts to boil, remove from heat and let the kombu steep for a little bit.
17. Take out about 1 cup of the warm broth and mix miso paste directly into it.
18. Add frozen spinach and silken tofu to the pot and serve.