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What You’ll Use
Slice a handful of green onions. Reheat the tofu stir-fry and the rice in the microwave until warmed through, 1 to 2 minutes each. Heap the rice into bowls and top with the tofu stir-fry. Scatter with the green onions and serve warm.
To prep the lentil bowls, preheat the oven to 425°F. Line a sheet pan with parchment or foil. Add the beets to the prepared pan, drizzle with 2 tablespoons olive oil, season with salt and pepper, and toss to coat. Transfer the pan to the oven and roast until the beets are tender, 25 to 30 minutes. Let cool, transfer to an airtight container, and store in the fridge. Meanwhile, remove the ribs from the kale and slice the leaves into ribbons. Transfer to a zippered bag or airtight container and refrigerate.
In a saucepan over high heat, combine 1 cup of the dried lentils with 3 cups of water. Bring to a boil, turn down to a simmer, and cook until the lentils are tender, 20 to 25 minutes. Drain and season to taste with salt. Let cool, transfer to a container, and refrigerate.
To prep the lentil stew, chop 2 cloves of garlic. In a large pot or Dutch oven over medium-high heat, warm 2 tablespoons olive oil. Add the mirepoix, season with a pinch of salt, and sauté until soft, 5 minutes. Add the garlic and stir until fragrant, 30 seconds. Add 3 cups of the broth, the tomatoes, ¾ cup of the dried lentils, and 1 bay leaf. Bring to a boil, turn down to a simmer, cover, and cook until the lentils are tender, 30 minutes. Add more broth to thin the soup as necessary, and season to taste with salt and pepper. Let cool, transfer to an airtight container, and refrigerate.
To prep the stir fry, cut the Brussels in half lengthwise. Remove the tofu from the packaging and pat dry with paper towels. Dice the tofu into bite-size pieces (about ¾-inch cubes). In a large wok or sauté pan over medium-high heat, warm 2 tablespoons canola oil. Add the tofu and stir-fry until browned, 5 to 8 minutes. Transfer the tofu to a plate.
Return the pan to the heat and add another 2 tablespoons canola oil. Add the Brussels and stir-fry until lightly browned and nearly tender, 5 minutes. Return the tofu to the pan and turn down the heat to low. Add the black bean sauce and half of the walnuts and stir to combine. Add a pinch of chile flakes, if you like a little heat. Let cool, transfer to an airtight container, and refrigerate.
Contains: milk, eggs, tree nuts, wheat.