Feedfeed 2018 Weekly VEGAN Meal Planner: October 21

This week, we've got big plans for some tofu. From tray baked to stir fried, to marinated, we're showing some extra love to such a hearty staple food. Happy cooking!

THE MENU
Sunday Yakisoba with Baby Spinach
Monday Tray Baked Tofu Two Ways
Tuesday Baked Potatoes with Tzatziki, Veggies and Herbs
Wednesday Roasted Eggplants with Beet Hummus and Tahini Sauce
Thursday Marinated Tofu Sandwich
Friday Lentil Meatballs
Weekend Bonus Vegan Pumpkin Pie Ice Cream

THE GROCERY LIST
(the must-haves!)
1 fresh knob ginger
1 small yellow onion
1 medium carrot
3 big handfuls baby spinach
2 lemons
1 bunch fresh cilantro
4 large russet potatoes
1 bunch green onions
2 red peppers
Sunflower seeds
Fresh chives
Vegan sour cream
1 cucumber
1 head of garlic
2 medium eggplants
Beet hummus
Pomegranate seeds
1 tomato
1 red onion
1 large shallot
1 (16-oz.) pkg mushrooms
1 bunch fresh parsley
8 pitted medjool dates
6 bananas
2 tablespoons mirin (rice wine)
1 (15-oz.) can organic pumpkin puree
1/2 cup carrot juice
2 cups brown lentils
1 (32-oz.) container cup veggie stock
Sliced vegan cheese
1 package soba noodles
3 (15-oz.) pkgs. extra-firm tofu