Kimchi adds a ton of flavor to this cauliflower and tofu stew. Serve with rice (which we suggest doubling up on so you can use it later in the week) for a full meal.
Feedfeed Tip: Save aquafaba (the liquid from the can of chickpeas) in ice cube trays in the freezer to use for baking, to make hummus, or for this week’s bonus recipe! Just thaw overnight in the fridge before use.
If you're thinking sweet potato noodles aren't going to cut it for dinner, add avocado, or quickly pan fry a few slices of tofu in olive oil to round out the meal. Make a double batch of the tahini sauce and tomorrow's dinner will come together quickly.
Feedfeed Tip: If you don't have a spiralizer, no problem! You can use a vegetable peeler to make these noodles. Alternatively, spiralized noodles are now widely available in supermarkets for purchase.
Tonight all you have to do is roast some veggies! Just roast both heads of broccoli so you can use half for tomorrow night. Instead of the Brussels Sprouts and kale called for in the recipe, use up your leftover spinach. When the other vegetables have finished roasting, remove from over and add spinach and toss until wilted. Take out that leftover quinoa from a few nights back, and use the extra cashew tahini sauce from the sweet potato noodles to finish off the dish.
