World Flavors Veggie Meal Kit Trio

Enjoy a fresh, flavor-packed trio with this curated 3-meal kit bundle, perfect for easy, satisfying lunches or dinners. Start with savory Teriyaki Tofu Bowls layered with crisp cucumber and creamy avocado, then brighten things up with a refreshing Quinoa Salad tossed with sweet mandarins and tangy feta. Finish strong with a bold Soba Noodle Salad topped with crispy tofu katsu for the perfect crunch. Plant-forward, vibrant, and ready to assemble—this bundle makes eating well effortless all week long.

Meal Kit #1 - Teriyaki Tofu Bowls with Cucumber & Avocado Kit

Active time: 35 mins, Total time: 35 mins. Makes 3 servings.

If you want to fall in love with tofu, fry it until crispy, and roll it in a sticky-sweet sauce. Round it out with quick pickles, creamy avocado, and a sprinkle of seaweed and seeds.

Contains: soy

What You Get

Cucumber

Tofu

Shiitake mushrooms

Teriyaki or Japanese BBQ Sauce

Cooked white rice

Avocado

Scallions

Togarashi

What You'll Need

Rice vinegar or white wine vinegar

Sugar

Salt

Vegetable oil

Step 1

Cut half of the cucumber into rounds or half moons, reserving the rest for another use. In a bowl, toss the cucumber with 1 tablespoon rice vinegar, 1 teaspoon sugar, and a couple of pinches of salt. Let rest until softened.

Step 2

Cut the tofu into bite-size pieces and pat dry with paper towels. Trim any woody stems from the mushrooms.

Step 3

In a large frying pan or wok over medium-high heat, warm ¼ cup vegetable oil. When it shimmers, add the tofu and stir-fry until golden, 8 to 10 minutes. Transfer to a plate lined with paper towels. Return the pan to the heat, and add 1 tablespoon vegetable oil. Add the mushrooms and stir-fry until golden and the moisture is released, 6 minutes. Return the tofu to the pan and add the teriyaki sauce. Stir to coat and cook until the teriyaki sauce thickens slightly, 3 minutes.

Step 4

Reheat the rice in the microwave until steamed through and warm, 1 to 2 minutes or according to package instructions. Peel, pit, and dice the avocado. Thinly slice a handful of the scallions.

Step 5

Heap the rice in bowls and top with the teriyaki tofu and mushrooms, marinated cucumber, and diced avocado. Sprinkle with the scallions and togarashi and serve warm.

Meal Kit #2 - Quinoa Salad with Mandarins & Feta Kit

Active time: 10 min, Total time: 15 min. Makes 3 servings.

Packed with plant-based protein and juicy mandarin oranges, this winter salad comes together in just 15 minutes for busy weeknights and holds up well for leftovers the next day.

Contains: milk, tree nuts.

What You Get

Chickpeas

Red onion

Red wine vinaigrette

Mandarin oranges

Parsley

Mint

Cooked quinoa

Feta cheese

Toasted almonds

What You'll Need

Olive oil

Salt and freshly ground pepper

Step 1

Rinse and drain the chickpeas. Finely chop ½ cup red onion. Combine the chickpeas and red onion in a bowl, drizzle with ⅓ cup of the red wine vinaigrette, season with salt and pepper, and turn to coat.

Step 2

Peel the mandarins and separate into segments. Chop ½ cup parsley, including some of the tender stems. Pick a handful of the mint, toss the stems, and tear the leaves.

Step 3

In a bowl, combine the quinoa, the marinated chickpeas and red onion, feta, and a generous handful of almonds. Drizzle with 1 tablespoon olive oil, season with salt and pepper, and toss to coat. Fold in the parsley and mint last. Pile the quinoa salad onto plates and top with the mandarin segments and more slivered almonds. Drizzle lightly with olive oil, grind with pepper, and serve.

Meal Kit #3 - Soba Noodle Salad with Crispy Tofu Katsu Kit

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

Nestle slices of golden tofu on top of chewy soba noodles and crunchy veggies for a satisfying vegetarian supper. A hit of tangy soy-ginger dressing brings it all together.

Contains: eggs, wheat, soy.

What You Get

Soba noodles

Firm tofu

Cucumber

Scallions

Panko bread crumbs

Shredded carrots

Soy-ginger dressing

What You'll Need

Vegetable oil

Egg

All-purpose flour (optional)

Salt

Sriracha or hot sauce (optional)

Step 1

Bring a medium pot of water to a boil. Add the noodles to the boiling water and cook until tender, 1 to 2 minutes or according to package directions. Drain and rinse under cold water until cool. Drizzle with 1 teaspoon vegetable oil and toss to separate the strands.

Step 2

Meanwhile, remove the tofu from the packaging, cut in half lengthwise, and press each slab between paper towels to remove any excess moisture. Cut the cucumber in half lengthwise, then slice crosswise into half moons. Slice a handful of scallions.

Step 3

Crack 1 egg into a wide bowl and beat with a fork. Pour half of the panko onto a plate. Pour ⅓ cup flour onto another plate (can be fried without, but this step will help the breading stick). Line up the flour, eggs, and panko on the counter, season all of them with salt, and place a clean plate at the end.

Step 4

Working with one piece of tofu at a time, dredge it in the flour, shaking to remove any excess. Dip it into the egg mixture, letting any excess drip back into the bowl. Roll it in the panko, pressing gently to help the crumbs stick. Transfer the breaded tofu to the clean plate. Repeat with the second piece of tofu.

Step 5

In a wide sauté pan over medium-high heat, pour vegetable oil to about ¼ inch deep. When the oil shimmers, add the breaded tofu and fry until golden, 1 to 2 minutes per side. Transfer to a plate lined with paper towels and sprinkle with salt. Slice the tofu into strips.

Step 6

In a large bowl, combine the noodles, half of the carrots (reserve the rest for another use), cucumber, and ⅓ cup of the dressing, tossing until combined. Season to taste with salt.

Step 7

Heap the noodle salad into bowls, and top with the fried tofu strips and sliced scallions. Drizzle with hot sauce, if you want a kick, and serve.