Lemon parsley Tofu cauliflower edamame skillet

Ingredients for 4 servings.

Weigh each ingredient in the state named below. Cooked weights are not raw shopping weights.

USDA ERS 2017–18 price rows, scaled by BLS food-at-home CPI to August 2026 dollars. Exact item prices, package costs and local availability differ.

A straightforward prep.

12 min prep + 15 min assembly cooking, approximately. Time excludes first cooking any ingredients listed as already cooked, and chilling.

1. Prepare the four-serving quantities. Cook any raw meat safely first, then weigh the cooked quantity stated in the ingredient list.
2. Brown cauliflower separately before folding it into the tofu.
3. Heat the measured oil in a wide skillet, if listed. Soften raw vegetables before adding the cooked protein and grain.
4. Heat the assembled mixture thoroughly, adding a splash of water if it sticks. Divide into four shallow containers.
5. Whisk lemon juice with finely chopped parsley and crushed garlic. Toss through after the hot ingredients stop steaming.
6. Refrigerate perishable portions within 2 hours, or 1 hour above 90°F. Use shallow containers; freeze portions that will be eaten after the storage window.

Original instructions, not kitchen-tested. Use a thermometer and equipment guidance; approximate timing does not establish food safety.