Weekly Menu: Three Vegetarian Meals

Our meatless meal trio takes advantage of plant-based proteins to create satisfying vegetarian dishes. Our chef creates these using fresh produce and inspired flavors. Subscribe and save 25% off the total value of these bundles!

Visit the site each week on Thursday morning to see the new menu for the week ahead.

This week's vegetarian menu includes: 

Meal Kit #1 - Quinoa Bowls with Baked Tofu, Citrus & Avocado

Active time: 20 mins, Total time: 30 mins. Makes 3 servings.

These vibrant vegan winter bowls highlight plant-based protein with roasted tofu from Hodo Soy, a trio of seasonal citrus, and creamy avocado. Pre-cooked quinoa from the Good Eggs Kitchen means all you have to do is roast the tofu and chop some toppings for these easy weeknight bowls.

Contains: Soy.

What You Get

Tofu

Orange

Grapefruit

Lime

Scallions

Avocado

Cooked quinoa

Baby kale

Pickled red onion

What You'll Need

Canola oil

Soy sauce

Maple syrup (optional)

Olive oil

Salt & freshly ground pepper

Instructions:

Step 1

Preheat the oven to 425°F. Line a sheet pan with parchment or foil.

Step 2

Remove the tofu from the packaging, place it between paper towels, and press to remove any moisture. Cut the tofu into bite-size pieces. In a bowl, whisk together 1 tablespoon canola oil, 1 tablespoon soy sauce, and 1 tablespoon maple syrup, if you have any on hand. Add the tofu cubes, and toss to coat. Arrange the tofu on the prepared pan, and roast until the tofu is beginning to brown around the edges, about 15 minutes.

Step 3

Meanwhile, cut off the tops and bottoms of the oranges and grapefruit, then trim away the white pith and peel, starting from the top and following the curve of the fruit. Slice the citrus into rounds. Cut the rounds into bite-size pieces (you should have about 1 cup of each). Transfer the chopped citrus and any juices to a bowl. Drizzle with the juice of ½ lime. Chop 2 tablespoons of scallion greens. Add the scallion greens to the bowl. Drizzle with 1 tablespoon olive oil, season with salt, and stir to combine.

Step 4

Peel, pit, and chop the avocado. Cut the remaining lime into wedges for serving. Reheat the quinoa in the microwave until steamed through and warm, 1 to 2 minutes. Drizzle with 1 tablespoon olive oil, and fluff with a fork. In a bowl, toss a couple handfuls of the kale with a drizzle of olive oil. Season with salt and pepper. Heap the quinoa into bowls. Top with the tofu cubes, avocado, kale, citrus salsa, and some of the pickled red onions. Serve warm, with lime wedges for squeezing.

Meal Kit #2 - Green Fried Rice with Scrambled Eggs

Active time: 20 mins, Total time: 20 mins. Makes 4 servings.

Toss mild baby spinach, fragrant mint, tender pea shoots, and scallion-ginger sauce into vivid fried rice for an ultra-fresh veggie meal.

Contains: Soy, Wheat, Eggs.

What You Get

Baby spinach Mint Eggs Scallion-ginger sauce Cooked white rice Pea shoots or microgreens

What You'll Need

Salt

Vegetable oil

Soy sauce (optional)

Sriracha or hot sauce (optional)

Instructions:

Step 1

Pick the mint, toss the stems, and roughly chop the leaves. In a small bowl, lightly beat 3 eggs.

Step 2

In a large wok or nonstick frying pan over medium-high heat, warm 1 tablespoon of the scallion-ginger sauce. Add the spinach, season with salt, and stir-fry until bright green and tender-crisp, 1 to 2 minutes. Transfer to a plate and set aside.

Step 3

Reheat the rice in the microwave, 1 to 2 minutes or according to the package instructions. Return the pan to medium-high heat, and warm 3 tablespoons of the scallion-ginger sauce. Add the rice, stir to coat, then cook undisturbed until crispy and golden on the bottom, 4 to 5 minutes. Push the rice to the sides of the pan to make a hole in the center, and add 1 teaspoon vegetable oil, along with the beaten eggs. Scramble until soft curds have formed, 1 minute.

Step 4

Add the pea shoots and mint and stir-fry until wilted, about 1 minute. Return the spinach to the pan and stir to combine. Season with soy sauce, if using, or salt to taste.

Step 5

Heap the fried rice in bowls, drizzle with hot sauce, if you want a kick, and serve warm.

Meal Kit #3 - Wild Arugula Salad with Panfried Goat Cheese

Active time: 25 mins, Total time: 25 mins. Makes 3 servings.

Celebrate the season with this gorgeous salad filled with peppery wild arugula, sweet strawberries, toasted almonds, and fresh goat cheese that's rolled in thyme and panfried until crisp.

Contains: Milk, Tree Nuts (Almonds), Wheat.

What You Get

Thyme

Goat cheese

Strawberries

Pre-washed wild arugula

Panko bread crumbs

Red wine vinaigrette

Toasted, chopped almonds

What You'll Need

Salt and freshly ground pepper

Egg

All-purpose flour

Olive oil

Instructions:

Step 1

Pick 2 teaspoons of the thyme leaves and toss the stems. Cut the goat cheese log crosswise into 6 rounds. Press and reshape the rounds if needed to create a smooth disc and place on a plate. Sprinkle with the thyme and grind with pepper on both sides, and press gently to help them stick. Freeze until firm, 10 minutes.

Step 2

Meanwhile, hull and slice half of the strawberries, reserving the rest for another use. In a large bowl, combine the strawberries and about 6 cups of the arugula.

Step 3

In a small bowl, whisk together 1 egg with 1 tablespoon flour until smooth. Pour 1 cup panko into a second small bowl. When the goat cheese is ready, dip each round in the egg mixture, letting any excess drip back into the bowl. Then roll in the panko, pressing gently to help the crumbs stick. Return the breaded rounds to the plate.

Step 4

In a nonstick frying pan over medium-high heat, warm 2 tablespoons olive oil. When the oil shimmers, add the breaded goat cheese and fry until golden brown, flipping gently, 2 to 3 minutes per side. Transfer to a plate lined with paper towels.

Step 5

Drizzle about 3 tablespoons of the vinaigrette over the strawberries and arugula, season with salt and pepper, and toss to combine. Heap the salad onto plates. Top with the fried goat cheese, sprinkle with the almonds, and serve.