Lunch

The Tofu and Peanut Lettuce Wraps here are a great plant-based take on the classic – crumbled tofu cooked with a savory peanut sauce and served in crisp lettuce cups. They are light enough for lunch but filling thanks to the protein from tofu, and the whole thing comes together in about 20 minutes. Butter lettuce or romaine works best for holding the filling without falling apart.

Grain-based lunches hold up the best for meal prep. The Freekeh Vegetable Bowl and Tri-Color Curried Quinoa both keep well in the fridge for 3 to 4 days and taste just as good cold or reheated. The Broccoli Tofu Stir Fry with Peanut Sauce is another solid batch-cook option – make a big pan on Sunday and portion it out for the week.

Yes there are several recipes here are keto-friendly or low-carb. The Zucchini Noodles with Avocado Pesto swaps pasta for spiralized zucchini and uses a creamy avocado sauce instead of a heavy cream or cheese base. The Cauliflower and Almond Bites and Shredded Cauliflower Bites are both grain-free and work well as a light lunch or alongside a salad.

Freekeh is a roasted green wheat grain with a slightly smoky, nutty flavor and a chewy texture similar to farro or barley. It is high in protein and fiber, which makes it especially good for plant-based lunches that need to keep you satisfied. The Freekeh Vegetable Bowl here pairs it with roasted vegetables and a simple dressing for a hearty, meal-prep-friendly grain bowl.

For days when you have 20 minutes or less, the Savory Chickpea Pancakes are a great go-to – just mix and pan-fry, no planning needed. The Tofu with Almonds comes together quickly in a skillet and is high in protein. The Curried Udon is another fast option – noodles cook in minutes and the curry broth comes together on the stovetop while they do.