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Roasted Veggie Lunch Jars


  • 15.5 oz extra firm tofu
  • teriyaki sauce
  • 3-4 zucchini
  • 3-4 yellow Squash
  • 1/2 package brussel sporuts
  • 1 medium sweet potato
  • 1/2 bag kale
  • 1 package microwavable brown rice or quinoa


  • Remove tofu from package and place it on a plate lined with paper towels.  Top with more paper towels and another plate with a few heavy cans on top to drain out some of the liquid.  Let sit for 20-30 minutes.
  • Dice tofu and marinade in teriyaki sauce for another 20-30 minutes.
  • Dice all your vegetables so they're uniform and bite-size.
  • Cover 3 sheet pans with heavy-duty aluminum foil and spray with nonstick cooking spray.  Layer veggies and tofu on top and spray veggies with more spray and sprinkle with salt and pepper.
  • Roast everything at 375 degrees for about 20 minutes until tender, rotating pans if you're not using a convection oven.
  • Microwave brown rice or quinoa.
  • Let everything cool completely.
  • Pour a tablespoon or two of teriyaki sauce into small condiment cups.
  • Layer all ingredients into jars and seal tightly with lids. Store in the refrigerator for up to one week. Dump contents into a bowl and reheat when ready to enjoy.


This recipe can be completely customized with the veggies and protein of your preference.  I just like to have 3 full sheet pans of ingredients to make 6 lunch jars.