Spring is peeking into the dulls of winter, which means Easter and Lent are not too far away. In fact, it starts this week. Whether you’re religious or just looking for ways to increase plant proteins in your diet, there are tons of recipes that can give you a boost and blossom into spring.
Tofu & Veg
This tofu and cabbage recipe is a great addition to your Monday or Friday dinner rotation. Inexpensive and packed with flavor, you control the amount of sodium in the dish. Two ingredients contain salt and when split among three to four servings, it’s very manageable..
Not a fan of cabbage? Swap in green beans, or even iceberg lettuce (yes, you can cook lettuce). Don’t have basil? Cilantro, parsley, or any fresh herb boosts the flavors. Drop the eggs or swap in some chopped avocado for a vegan.
Greens, Beans and Grains
This is a favorite of mine for weekday lunches when working from home. Beans, Greens & Grains is easy to make on a Monday. I’ll cook up a big batch and the best part is, you can keep it vegan, vegetarian, or add more lean protein with a hard boiled egg or like shown above with baked chicken (I know, not meatless).
My go-to is spinach or kale, pinto beans, and quinoa. But you do you. Manage the sodium with dried beans, unsalted stock, and fresh greens. You can add a bit of cheese to bring some salt, or even a little Italian dressing when reheating. Add a dash of hot sauce, too.
Kung Pao Tofu
I LOVE this recipe for Kung Pao Tofu. Yes, it has a lot of ingredients. Yes, it is a bit high even with low sodium swaps. But, YES, it’s so flavorful and way less salty than ordering take out from a restaurant.
Once you purchase a few key ingredients, it’s super easy to keep in rotation. Moderate the sodium level by adjusting the amount of soy sauce to your taste. The crunch of the peppers, peanuts, and when served over white rice is just perfection.
Whether you choose firm tofu or rehydrated beans, you can add tons of flavor and protein without all the added salt.
What’s your go-to meatless Monday meal?
