Weekly Meal Prep on a Budget: Summer Salad with Baked Tofu and Lemon Tahini Dressing

yuelanliu via Pixabay

Grocery List:

  • 1 Pack Firm Tofu — $3.00
  • Carrot — $0.50
  • Cucumber — $1.00
  • Celery — $2.00
  • Lemon — $1.00
  • Tahini — $3.00
  • Olive Oil — $0.00
  • Garlic Powder — $0.00
  • Salt — $0.00
  • Pepper — $0.00
  • Soy Sauce — $0.00

Prep Method — Baked Tofu:

  1. Set oven to 400F.
  2. Cube the tofu into 1-inch pieces. Drizzle a teaspoon of olive oil over the cubes, and season lightly with salt, pepper, and garlic powder.
  3. Bake for 30 minutes, tossing halfway so both sides cook evenly.

Prep Method — Veggies:

  1. Grate a whole carrot and cucumber on the side of the box grater with the largest holes (the slicer).
  2. Thinly chop celery to equal around quarter cup.
  3. Add the carrots in a small mound to the bottom of a bowl, and layer the thinly sliced cucumbers around the mound. Line the mound with the celery. Store the leftover veggies in an airtight container in the refrigerator.
  4. Squeeze a little bit of lemon juice over the veggies and top with baked tofu.

Prep Method — Lemon Tahini Dressing:

  1. Add two tablespoons of water to three heaping tablespoons of tahini.
  2. Add half a teaspoon of garlic powder, a splash of soy sauce, a pinch of black pepper, and juice from a lemon half.
  3. Mix well with a spoon, and drizzle on top of assembled salad!

Here’s my salad!

Life philosophies: ambition, diligence, and selflessness. Daughter, immigrant, and consultant dedicated to becoming her personal best, while elevating others.

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