Normally, I’m a bit of a hermit at the beginning of every year, head down and deep in a new project. But 2026 has had other plans. Two back-to-back bugs and three back-to-back trips later, I finally feel like I’m catching up with the year.
So yes, your February recipes are arriving a little later than usual. But I think you’re going to find them worth the wait.
This month’s lineup stays warm and grounding but with lots of variety. There’s a vibrant Coriander Tofu Bowl with Beet Tzatziki, built around a punchy coriander-ginger sauce and balanced with cooling creaminess. A Curried Butternut Squash Soup that feels like sunshine in a bowl, hearty enough for a main with protein blended in and crunchy Ezekiel croutons for texture. And a Whole Wheat Einkorn Brioche-Style Bread, my long-awaited answer to supermarket brioche, tender, flavorful, and versatile enough to show up everywhere from breakfast to dinner.
As always, protein is not an afterthought here. It’s integrated naturally into the structure of the meal, whether through tofu, yogurt, legumes, or whole grains. My goal is never to chase numbers for their own sake, but to build plates that leave you steady, satisfied, and energized for the long haul.
For those who are new around here, Weeknight Simple is my monthly recipe club where you get:
3 protein-rich dinner recipes, like the ones in this newsletter
A bonus recipe every month, could be breakfast, dessert, an exclusive from a new cookbook, etc.
A comprehensive shopping list, organized by supermarket aisle, plus meal planning tips
Access to the full recipe index, with dozens of recipes and counting
Seasonal subscriber-only perks such as free workshops and giveaways
If you wish to stay a free subscriber, you get to vote on which recipe will be featured in next week’s free newsletter—so don’t miss the poll at the bottom.
And now, here’s what’s on the menu this month.
Coriander Tofu Bowl with Beet Tzatziki
The spicy coriander-ginger sauce at the heart of this bowl has been living rent-free in my head for years. I first encountered it while watching Season 1 of Padma Lakshmi’s Taste the Nation, in the episode on Indian cooking titled “Don’t Mind If I Dosa.” Madhur Jaffrey prepared chicken in this bomb green sauce, and I remember immediately wanting to recreate it.
I experimented with a few versions at home, since the exact recipe wasn’t spelled out, but something always felt slightly off. Then, I attended a fundraiser in NYC for SACSS, one of my favorite charities, and found myself bidding on a signed copy of Madhur Jaffrey’s An Invitation to Indian Cooking. I even got to take a photo with her - true fangirl moment!
And when I opened the book later, there it was - Cauliflower with Ginger and Chinese Parsley.
In this version, I adapt that vibrant sauce to coat tofu and serve it alongside a hot pink beet tzatziki that adds creaminess, color, and a cooling counterpoint to all that spice.
Curried Butternut Squash Soup w/ Ezekiel Croutons
A warming soup the color of sunshine, this one works beautifully as a grounding winter main. It’s smooth, gently spiced, and quietly satisfying, with 2 secret ingredients that boost the protein to around 20 grams per serving. I pulled this one out of the archive because it never quite had its moment in the spotlight. And while it is still very much soup season, that feels like reason enough to bring it back.
The toppings make the dish. A drizzle of chili crisp, a scattering of pumpkin seeds, and crunchy croutons made from Ezekiel bread bring just the right amount of heat, texture, and contrast. I was tempted to finish it with a proper tadka instead of chili crisp, but I’m saving that hook for another time.
Whole Wheat Einkorn Brioche-Style Bread
I’ve been trying for a while to create a wholesome alternative to the long, somewhat alarming ingredient list on most supermarket brioche. After nearly a dozen test runs, I finally landed on this quick bread. Whole grain einkorn flour brings incredible depth of flavor, and when combined with Greek yogurt, it creates a loaf that is tender, moist, and surprisingly fluffy.
You could try this with oat flour for a gluten-free version (it’s on my to-do list). And while olive oil and plant milk would work in place of the butter and whole milk, I will say that the dairy is what gives this bread its richness and that brioche-like energy.
Use it anywhere you would reach for brioche. Serve it as the Pav alongside the Bhaji from The Vegetarian Reset, pair it with the butternut squash soup above in place of croutons, or turn it into a sandwich with hummus, or avocado, and grilled vegetables. Maybe even a burger. The possibilities are endless.
If you prefer to stay a free subscriber, please take the poll below to choose which recipe you want the most. The winning recipe will be sent out in my free newsletter next week.