7 Easy Make Ahead Jar Meals

I created these make ahead jar meal recipes for easy instant savoury breakfasts (I really don't like a lot of typical breakfast foods - b/c I don't really enjoy sweet for breakfast - and I get tired of eggs).

But YOU don't have to have them for breakfast, they are great for take away lunches or lazy suppers too!

Sometimes I hear from people that they can't get themselves to eat healthy and don't believe they could lose weight naturally without dieting - because they don't like cooking.

You don't have to love cooking to eat healthy.

I do enjoy cooking, but sometimes, I too would rather be doing something else with my time....but I still want to eat good food!

Inside my UN-diet School, I already have 2 menu plans made of recipes that do not require cooking.

This un-cooking project is a part of my development for a third menu plan.

The following recipes are super simple and do not involve any cooking and not to mention, they cut way down on dishes.

I doubled the recipes to share with my daughter - so you can rest assured that they've also been 'double approved'.

While, I did make them vegan, I also provided leftover meat alternative ideas.

To make all the recipes at once, and to make this a super fast endeavour:
1. Make your grocery list and go shopping
2. When you get back wash all the fresh veggies
3. Salt and massage 1/2 of a large red cabbage (sliced thinly)
4. Salt and massage a large container of pre-washed baby spinach.
5. Then lay out all your jars, spices and condiments on your kitchen table, grab your equipment cutting board, knife and measuring spoons and a fork to stir the spice swirls at the bottom.
5. Put on a podcast or movie and enjoy your non-cooking project of making 7 meals in once sitting without turning on your ovenor a single element!

Mediterranean Tofu Scramble

What you will need:
1/4 block firm silken tofu, crumbled (or scrambled eggs)
1/4 cup wilted baby spinach (salted and massaged)
¼ cup diced roasted red pepper
1/4 cup black olives
1 tsp olive oil
1/2 tsp dried oregano
1/4 tsp garlic powder
1/2 tsp smoked paprika
1/4 tsp salt
1/8 tsp black pepper
1/4 cup chopped fresh parsley

How to do it:
Step 1: Mix olive oil, oregano, garlic powder, paprika, salt and pepper in the bottom of the jar.
Step 2: Layer in tofu, then spinach, then roasted red pepper, then olives and then chopped fresh parsley.
Step 3: Refrigerate for up to 5 days.
Step 4: Stir and serve.

Miso-Ginger Breakfast Soup

What you will need:
1/4 block firm silken tofu cubes (or leftover chicken)
1/4 cup wilted baby spinach (salted and massaged)
1/4 cup cooked or canned mushrooms
1/4 cup chopped green onion
1 tsp dried ginger
1 Tbsp miso paste
1 tsp tamari
2 Tbsp toasted sesame oil
Pinch of chilli flakes, optional
Hot water
Kimchi (optional)

How to do it:
Step 1: Mix ginger, miso, Tamari, sesame oil and chilli flakes in the bottom of the jar.
Step 2: Layer in tofu, then spinach, then mushrooms, the green onion and top with sesame seeds.
Step 3: Refrigerate for up to 5 days.
Step 4: Add 1/2 cup hot water and stir and then top with kimchi (optional)

Masala Tofu Jar

What you will need:
1/4 block firm silken tofu, crumbled or Cauliflower Veggie Grounds (or leftover chicken)
1/4 cup unsweetened coconut
1/4 cup wilted baby spinach (salted and massaged)
1/4 cup chopped cilantro
1 tbsp olive oil
2 heaping Tbsp yogurt
1/4 tsp unrefined salt
1/2 tsp ground cumin
1 tsp ground coriander
1/4 tsp turmeric
4 dried apricots or prunes chopped into bite-sized pieces
1/4 tsp ground ginger
Pinch of chili powder

How to do it:
Step 1: Mix olive oil, cumin, coriander, turmeric, ginger, chilli powder in the bottom of the jar.
Step 2: Top with tofu, then spinach, and then yogurt, then coconut, then dried fruit, then cilantro.
Step 3: Refrigerate for up to 5 days.
Step 4: Stir and serve.

Smoky Mexica

What you will need:
1/4 block firm smoked tofu crumbled or Cauliflower Veggie Grounds (or leftover ground beef)
1/4 cup diced red bell pepper
1/4 cup chopped zucchini
1/4 cup wilted shredded cabbage (salted and massaged)
1 Tbsp olive oil
1/4 tsp unrefined salt
1/2 tsp ground cumin
1/2 tsp smoked paprika
Pinch of chipotle powder
1/4 tsp garlic powder
1/4 cup chopped cilantro
the juice of half a lime
1/4 avocado, added fresh when serving

How to do it:
Step 1: Mix olive oil, cumin, smoked paprika, chipotle, garlic, and lime juice in the bottom of the jar.
Step 2: Layer tofu, then wilted cabbage, then peppers, then zucchini, then cilantro.
Step 3: Refrigerate for up to 5 days.
Step 4: Stir and serve with fresh chopped avocado on top.

Tahini Love

What you will need:
1/4 block firm tofu, cubed (smoked tofu is nice in this one) (or leftover lamb)
1/4 cup fresh tomatoes
1/4 cup chopped zucchini
1/4 cup diced cucumber
1/4 cup chopped parsley

For the tahini dressing:
1 Tbsp tamari
2 tbsp tahini
1 tsp cumin
juice of a quarter of a lemon
1/4 tsp garlic powder
Salt to taste

How to do it:
Step 1: Mix tahini, cumin, tamari, lemon juice and garlic powder in the bottom of the jar.
Step 2: Layer in tofu, then tomatoes, then zucchini, then chopped parsley and top with cucumber.
Step 3: Refrigerate for up to 5 days.
Step 4: Stir and serve.

Thai Curry

What you will need:
1/4 block firm siracha smoked tofu, cubed (or leftover chicken)
1/2 cup tomatoes
1/2 yellow pepper
½ cup shredded cabbage (salted & massaged)
2 tbsp full-fat coconut milk
1/4 tsp ginger
1 tbsp olive oil
1 tbsp chopped Thai basil or regular basil
the juice of 1/2 a small lime

How to do it:
Step 1: Mix coconut milk, curry paste, grated ginger, and lime juice in the bottom of the jar.
Step 2: Layer in tofu, then cabbage, then zucchini, tomatoes, then basil.
Step 3: Refrigerate for up to 5 days.
Step 4: Stir and serve.

Pesto Party

What you will need:
1/2 block firm silken tofu, cubed Cauliflower Veggie Grounds (or leftover chicken)
1/4 cup cooked or canned mushrooms
1 cup baby spinach
¼ cup chopped artichoke hearts, drained
2 Tbsp pesto
1 tbsp olive oil
1 Tbsp nutritional yeast

How to do it:
Step 1: Put pesto, olive oil and nutritional yeast in the bottom of the jar.
Step 2: Layer in tofu, then artichoke hearts, then spinach and then mushrooms.
Step 3: Refrigerate for up to 5 days.
Step 4: Stir and serve.

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