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What You’ll Use
Grated Parmesan cheese
Thickly slice and toast 6 pieces of bread, reserving the rest for another use. In a large nonstick frying pan over medium-high heat, warm 3 tablespoons olive oil. Add the remaining half of the rapini, season with salt and a pinch of chile flakes, if you want a kick, and sauté until dark green and tender, 3 to 5 minutes. Transfer to a plate. Return the pan to the heat, and add 1 tablespoon olive oil. Crack 3 eggs into the pan and fry until the whites are set but the yolks are still runny, 3 minutes for sunny-side up. Season with salt and pepper. To assemble the sandwiches, slather each slice of bread with pesto, and top with the warm greens and a sprinkle of Parmesan. Top each with a fried egg, drizzle lightly with olive oil, and serve warm.
To prep the veggie meatballs, preheat the oven to 450°F. Line a sheet pan with foil or parchment and brush with olive oil. Roll half of the veggie mix (one container) into 9 meatballs, about the size of a golf ball, and flatten slightly. Add the meatballs to the prepared pan, spaced a few inches apart. Transfer the pan to the oven and roast until the meatballs are lightly browned, flipping once during cooking, 20 to 25 minutes. Let cool, transfer to an airtight container, and refrigerate.
Meanwhile, core and finely chop half of the cauliflower (one head). In a large pot over medium-high heat, melt 2 tablespoons butter. Add the cauliflower and sauté until nearly tender, about 7 minutes. Add 1½ cups water and season with salt. Cover the pot and cook until very soft, 12 to 15 minutes. Use a potato masher to mash until creamy. Season to taste with salt and pepper. Let cool, transfer to an airtight container, and refrigerate.
To prep the burgers, shape the remaining veggie mix (one container) into 4 patties about ¾-inch thick. In a large cast-iron skillet or frying pan over medium heat, warm 2 tablespoons olive oil. When the oil shimmers, add the patties and cook until browned, flipping once, 4 minutes per side. Let cool, transfer to an airtight container, and refrigerate.
To prep the stir-fry, core and cut the remaining cauliflower into florets (you should have about 3 cups). Remove the tofu from the packaging, place it between paper towels, and press to remove any moisture. Cut the tofu into large dice.
In a large wok or sauté pan over medium-high heat, warm 3 tablespoons vegetable oil. Add the cauliflower florets and stir-fry until browned but still a little firm, 7 minutes. Add 2 tablespoons more vegetable oil, followed by the tofu, and stir-fry until the tofu is crispy, 5 minutes. Season with a pinch of salt. Turn down the heat to low, drizzle with the General Tso’s sauce, and toss to coat and warm through, 1 minute. Let cool, transfer to an airtight container, and refrigerate.
Contains: milk, eggs, tree nuts, wheat, soy.