vegetarian meal plan with over 120g protein

Heat oil in a skillet over medium heat. Add cubed tofu with a sprinkle of salt and fry until crispy, stirring occasionally.

Reduce heat to low. Pour in hot sauce. Cook until sauce thickens, about 2-3 minutes.

Serve tofu with ranch.

Prepare according to instructions on package.

Toast the bread to desired toastiness.

Spread the butter on the bread.

Place the banana, strawberries, almonds, and water into a blender. Blend to mix, then add the ice cubes and puree until smooth. Add the protein powder, and continue mixing until evenly incorporated, about 30 seconds.

Toast the bread to desired toastiness.

Spread the butter and jelly on the bread.

Drain tofu. Pat dry with a towel and press gently to remove any extra liquid. Slice into strips and coat with oil.

Heat skillet over medium heat. Add tofu and do not flip until the bottoms are browned, about 5 minutes. Flip and cook for another 3-5 minutes until tofu is crisp. Remove from skillet and set aside.

Add broccoli to the skillet with a splash of water and cook, stirring occasionally, until steamed and softened, about 5 minutes.

Pour the barbecue sauce over the the tofu to coat it. Serve tofu alongside broccoli and pineapple.

Enjoy.

Heat a skillet or griddle over medium heat, and coat with cooking spray. Spread 1 tablespoon of peanut butter onto one side of each slice of bread. Place banana slices onto the peanut buttered side of one slice, top with the other slice and press together firmly. Fry the sandwich until golden brown on each side, about 2 minutes per side.

Spread peanut butter over top of rice cake.

Cook chik'n tenders according to package.

Serve with ketchup.

Prepare according to instructions on package.

In a large bowl, mix together the mixed greens, basil, and tomatoes.

When serving, top with mozzarella and balsamic vinaigrette.

(Note: Follow rice package instructions if they differ from below)

Add the rice, water, and a pinch of salt to a pot and stir.

Bring to a boil over high heat. Once boiling, reduce the heat to low, cover, and simmer for 15-18 minutes, or until the water is absorbed and the rice is tender.

Remove from the heat and let sit, covered, for 5 minutes.

Fluff with a fork and serve.

Toast bread, if desired. Heat refried beans by transferring them to a microwave-safe bowl and microwaving for 1-3 minutes, stirring halfway through.

Spread refried beans over bread and top with guacamole and spinach. Serve.

Cook chik'n strips according to package instructions. Set aside.

Thinly slice brussel sprouts and place them in a bowl. Mix with apples, chik'n, and walnuts (optional: to bring out a more earthy flavor in the walnuts, you can toast them in a skillet over medium heat for 1-2 minutes).

In a small bowl make the vinaigrette by mixing together the olive oil, apple cider vinegar, maple syrup, and a pinch of salt/pepper.

Drizzle vinaigrette over the salad and serve.

Serve cottage cheese in a bowl and drizzle with honey.

Put the eggs in a small saucepan and fill it with water until eggs are covered.

Bring the water to a boil and continue boiling for 8 minutes.

Remove the saucepan from the stove and douse the eggs in cold water. Let them stand in the cold water until cool (~5 mins).

Peel the eggs and mash them together with the remaining ingredients besides the bread. If you prefer you can chop the eggs (instead of mashing them) before mixing them with everything else.

Spread the mixture on 1 slice of bread and top with the other.

Cut seitan into bite-sized shapes

Heat oil in a pan over medium heat.

Add seitan and cook for a few minutes on each side until edges are browned and crispy.

Add in teriyaki sauce and mix until fully coated. Cook for one more minute.

Remove and serve.

(Note: Follow rice package instructions if they differ from below)

Add the rice, water, and a pinch of salt to a pot and stir.

Bring to a boil over high heat. Once boiling, reduce the heat to low, cover, and simmer for 15-18 minutes, or until the water is absorbed and the rice is tender.

Remove from the heat and let sit, covered, for 5 minutes.

Fluff with a fork and serve.

Slice celery into sticks and serve.

Mix until well-combined.

Serve.

Put the oatmeal in a bowl and pour the water over it.

Microwave for 90 seconds - 2 minutes.

Heat oil in a skillet over medium heat. Add tofu and fry for about 5 minutes until golden.

Add onion and garlic and cook for about 8 minutes. Add paprika, thyme, a splash of water and some salt/pepper to taste. Stir.

Add beans and cook for another 5 minutes or so, stirring frequently, until beans have heated through. Serve.

In a large bowl, mix together the mixed greens, basil, and tomatoes.

When serving, top with mozzarella and balsamic vinaigrette.

Slice tofu into desired shapes, coat with oil, then season with salt, pepper, or your favorite seasoning blend.

Either saute in a pan over medium heat for 5-7 minutes or bake in a preheated 375°F (190°C) oven for 20-25 minutes, flipping halfway, until golden brown and crispy.

Cooking instructions of lentils can vary. Follow package instructions if possible.

Heat lentils, water, and salt in a saucepan over medium heat. Bring to a simmer and cover, cooking for about 20-30 minutes or until lentils are soft. Drain any extra water. Serve.

Mix greens and dressing in a small bowl. Serve.