Vegetarian Meal Prep with Marek Fitness no. 7

By Marek | @marekfitness
6 February 2018

meal prep


I am a 35 year old male, vegetarian, working out 5 days a week and playing volleyball twice a week for 2 hours on average. I weigh around 93kg and with this meal prep I maintain roughly a 10 to 12% body fat level. I also allow myself to eat whatever meal I feel like twice a week, especially around leg day and back day.



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Food Diary Breakdown


Chocolate and PB Overnight Oats with Blueberries


Lunch #1

Chickpea “meatballs” with red rice pasta and steamed veggies


Lunch #2

Seared/baked ofu with broccoli and roasted sweet potatoes





True Protein WPI90 shake with berries



Buffet style salad



Overnight Oats

¾ cup aats

1 cup almond milk

½ scoop Choc and Peanut Butter True Protein WPI 90

1 tbsp flax seeds

½ cup blueberries


Baked Tofu


400g extra firm tofu

Pinch of salt and black pepper

2 tbsp barbeque sauce (optional)



Preheat oven to 205 degrees Celsius.

Drain and pat dry tofu.

Cut in roughly 2-cm cubes.

Place tofu cues on a parchment paper lined baking sheet.

Sprinkle salt and pepper over it.

Bake for about 15 to 20 minutes.

Take out place in a large bowl, add barbeque sauce and toss well to coat all tofu with the sauce.

Place it back on the baking sheet and bake for another 5 to 10 minutes.


Roasted Sweet Potatoes


900g sweet potatoes 

Pinch of salt and black pepper

½ tsp of paprika

1 tbsp extra virgin olive oil



1.   Preheat oven to 205 degrees Celsius.

2.   Clean and cut in roughly 2cm wedges.

3.   In a large bowl mix wedges with spices and olive oil.

4.   Place potatoes on an olive oil sprayed baking sheet.

5.   Roast for about 45 minutes depending on the thickness of wedges.


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