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Making the move toward more plant-based meals can be as simple as adapting a few favorites. While most kids cringe at the idea of tofu, the reality is that tofu tastes like what you flavor it with, so it can fit into many dishes. One tip that works well for my kids is to cut it into small pieces in the dish. You can also go half and half — half tofu, half chicken in a dish.
1 BLOCK EXTRA FIRM TOFU, CUT INTO SMALL PIECES – FOR ONE SERVING USE ¼ OF THE BLOCK
1 TBSP LOW-SODIUM SOY SAUCE
1 TBSP SESAME OIL
1 BAG FROZEN STIR FRY VEGGIES
2 CUPS RICE OR PAD THAI NOODLES
STEP 1:
Sauté cut tofu in sesame oil and soy sauce. (If you aren’t sure you will use sesame oil often, you can just use olive oil or avocado oil to avoid buying a specialty item.)
STEP 2:
Cook veggies according to package directions.
STEP 3:
Cook rice or noodles according to package directions.
STEP 4:
Layer carb, veggies, and top with tofu. Add soy sauce as desired.
Servings: 4
Lindsay Brin holds a degree in Exercise Science and has over 20 years of experience helping women, especially women over 40, build strength and redefine what fitness means for life. She has certified Pilates instructors and CPTs across the U.S. and developed a fitness course accredited by National Academy of Sports Medicine (NASM) and American Council on Exercise (ACE).
But her most transformative learning came after 40, when she began experiencing perimenopause. Lindsay immersed herself in the science of aging, hormones, walking, HIIT, and strength training—ultimately developing a method that works with your body, not against it.
This is now the foundation of Moms Into Fitness, which has helped over 85,000 women rebuild strength, renew energy, and create lasting results.
