There are a few components to this meal prep – it may seem daunting but it is actually much easier than you’d think. You can mix & match this recipe so I seperated each part so it will be easy to refer back to. If you see ingredients you don’t have – either message me on instagram and I can provide you with some alternatives – or just leave it out completely. I’m sure it’ll be fine. But if in doubt send me a message and I would be happy to help! 🙂
Quinoa Salad:
Ingredients:
- 120g dried quinoa, cooked according to package instructions
- 1 can of beans – I used cooked soybeans (1 cups worth) – you can also use chickpeas, butter beans or any other type of bean
- 1 large/2 small carrots, grated
- 1/2 lemon, juiced
- 2 tsp apple cider vinegar
- 1 beetroot, grated
- Salt & pepper to taste
- Serve with: rocket leaves
Method:
- Cook quinoa according to instructions
- Allow to cool
- Drain beans and add to quinoa, along with the carrot
- Mix together the apple cider vinegar and lemon juice and pour into quinoa and mix
- Add salt & pepper
- Top with some grated beet for extra colour!
Marinated Tofu:
Ingredients:
- 1 block firm tofu, pressed
- 1 tsp crushed garlic
- 1/2 tsp chopped chilli
- 1 spring onion, chopped
- 2 tsp mirin (optional – or you can use rice wine vinegar)
- 3 tbsp light soy sauce
- 1 tbsp dark soy sauce
- 1 tbsp sesame oil
- 1 tsp crushed chilli flakes
- 1 tsp garlic powder
- 1 tsp paprika
- 1/2 tsp hot chilli powder
Method:
- Chop tofu up into bitesized cubes
- Mix together remaining ingredients in a bowl & drizzle over tofu
- Redfigerate for 10 minutes minimum (overnight if you wish!)
- Heat a medium pan and add the tofu
- Fry on medium high for 10 minutes, shaking frequently

I had some left over quinoa & cauliflower, so I had a serving with some spinach & beet falafels for my dinner
Crispy Cauliflower:
Ingredients:
- 1 head of cauliflower, chopped
- 100g cornmeal/polenta
- 2-3 tsp garlic powder
- 1 tsp chilli powder
- 1-2 tsp cayenne pepper
- 1/2 tsp salt
- 2 tbsp ground flax (egg if not vegan)
- 6 tbsp hot chilli sauce
- 6 tbsp water
Method:
- Preheat oven to 180c and line a baking tray
- Chop cauliflower into bitesized pieces & set aside
- In 1 bowl, combine cornmeal, garlic, chilli, cayenne and salt
- In the otther bowl combine flax, chilli sauce and water
- To coat the cauliflower, first dip in the watery bowl. Make sure it is completely covered, then dip into the polenta mix
- Place on the prepared baking tray
- Repeat steps 5 & 6 until you are finished
- Place cauliflower in the oven for 30-40 minutes, until it starts to brown
- Remove & serve with whatever you like!