May Midweek Meals

Meals to Break the Dinner Rut

Ciao!

Let’s be honest—we all fall into the habit of making the same meals on repeat. Myself included… and I create recipes for a living!

That’s exactly why making these meal plans has been a game changer for me too. It helps me break out of the routine and try new flavors and combinations—and my hope is that I can take that mental load off your plate, so you can just enjoy something new and exciting!

I’m back with another Midweek Meal Plan—designed to help you try new recipes while reducing waste by using shared ingredients. It’s all about making the most of your grocery haul. The plan is built so that if you use half a cucumber or lemon, you’ll use the other half somewhere else.

This month’s shopping list includes tofu, red lentils, fine bulgur, radishes, spinach, asparagus, and more, all coming together in meals inspired by different cuisines.

If you’re looking to simplify your cooking routine, cut down on food waste, and still eat delicious, varied meals—this one’s for you!

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👉 Free subscribers can access one full recipe from the plan—so you can still get a taste of what it’s all about! You can find it below.

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What you’ll find in the meal plan:

Bulgur Tabbouleh with Grilled Asparagus and Lemony Tofu + Cucumber Yogurt (Recipe below!)

A super fresh, springy bowl where zesty grilled tofu meets grilled asparagus on a bed of herby bulgur tabbouleh. Served with a cooling cucumber yogurt —it’s light, vibrant, and full of textures.

Turkish-Style Red Lentil & Bulgur Patties

These little lentil patties are packed with flavor and perfect for wrapping in crisp lettuce leaves with a slice of cucumber and a squeeze of lemon. Great for sharing and so fun to eat!

Curried Lentils And Spinach With Rice

Comfort in a bowl! This quick curried lentils and spinach dish is warming, nourishing, and made with simple spices, juicy tomatoes, and lots of spinach. Served over fluffy rice with lemon and (optional) vegan yogurt.

Miso Tofu Rice Bowl

Umami-packed tofu, pan-fried to golden perfection and glazed in a sweet-savory miso marinade. Served over rice with radishes, cucumber, and asparagus.

Quinoa Veggie Bowl with Basil Dressing

An easy, no-fuss bowl of quinoa, white beans, fresh veg, all tied together with a delicious basil dressing. Great as a refreshing meal when you want something wholesome but effortless.

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Sneak Peek Of My Favourite Recipe From This Month Meal Plan!

Bulgur Tabbouleh with Grilled Asparagus and Lemony Tofu + Cucumber Yogurt

INGREDIENTS

• 100g / 3.5 oz fine bulgur

• 200 ml /6.76 oz vegetable broth

• 1 small red onion, finely chopped

• 6 radishes, thinly sliced

• ½ big bunch of parsley, chopped

• Juice of ½ lemon

• 1 tbsp olive oil

• 160 g (⅔ cup) unsweetened dairy free yogurt

• 1/2 cucumber, finely chopped

• 1 garlic clove, minced

• 200 g (7 oz) firm tofu

• Juice of 1 lemon

• 1 tbsp maple syrup

• 1 tbsp olive oil

• 2 tsp whole grain mustard

• 5-6 fresh basil leaves, chopped (10g)

• A Splash of water

• 8–10 asparagus spears

• Extra olive oil for grilling

METHOD

Marinate the Tofu: In a container, mix the juice of 1 lemon, 1 tbsp maple syrup, 1 tbsp olive oil, 2 tsp mustard, 5-6 chopped basil leaves, salt and pepper and a splash of water. Tear 200g/7oz tofu into chunks and add to the container. Shake well and let it marinate for 15 minutes, shaking halfway.

Prepare Bulgur: In a bowl, pour 200 ml /6.76 oz hot vegetable broth over 100g/3.5 oz of fine bulgur. Cover and let it absorb (about 10–15 minutes).

Make Cucumber Yogurt: Mix 160 g (⅔ cup) yogurt, ½ cucumber finely chopped, 1 minced garlic, and season with salt and pepper.

Assemble Tabbouleh: Combine the soaked bulgur with ½ red onion, finely chopped, 6 sliced radishes, ½ bunch of parsley chopped, juice of ½ lemon, 1 tbsp olive oil, salt and pepper to taste.

Grill Tofu & Asparagus: Heat a grill pan with olive oil. Grill tofu (drained) and 8-10 asparagus, turning often for about 10 minutes until nice and charred.

Serve: Plate the tabbouleh, add the cucumber yogurt and top with grilled tofu and asparagus. Drizzle any leftover marinade over the tofu.

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ACCESS THE FULL MEAL PLAN HERE: