Want to eat like a flexitarian? These plant-forward recipes are flexible in more ways than one. Try Mexican tonight, Thai tomorrow. And the sauce—it keeps for three days in the refrigerator—is also great on fish, chicken, or shrimp.

Cilantro Lime Sauce

1 bunch cilantro, chopped

2 serrano or jalapeño peppers (or ¼ green bell pepper)

¼ cup extra-virgin olive oil

juice of 1 lime, more to taste

1 tsp. kosher salt

Combine all the ingredients in a small food processor. Blend until a sauce forms, about 1 minute.

Makes 1 cup. I Time: 5 minutes.

Thai-Flex

10 oz. extra-firm tofu, cubed

1 tsp. grapeseed or peanut oil

3 cups shredded cabbage

1 cup cooked brown rice

1 cup shelled edamame

½ cup Cilantro Lime Sauce

½ cup diced mango

¼ cup roasted peanuts

  1. In a large non-stick pan, sauté the tofu in the oil over medium-high heat until browned, 3-5 minutes.
  2. Divide the cabbage into two bowls. Toss the tofu, rice, and edamame with the Cilantro Lime Sauce. Spoon over the cabbage. Sprinkle with the mango and peanuts.

Serves 2. I Time: 15 minutes.

Per serving (3½ cups with sauce):

Calories: 630

Total fat: 35 g

Sat fat: 5 g

Carbs: 52 g

Fiber: 13 g

Total sugar: 10 g

Added sugar: 0 g

Protein: 32 g

Sodium: 580 mg

Mex-Flex

4 cups chopped romaine

1 cup cooked quinoa

1 15 oz. can no-salt-added black beans, drained and rinsed

½ cup Cilantro Lime Sauce

¼ white onion, thinly sliced

½ cup halved cherry tomatoes

½ avocado, sliced a few tortilla chips

  1. Divide the romaine into two bowls. Toss the quinoa and the beans with the Cilantro Lime Sauce. Spoon over the romaine.
  2. Top with the onion, tomatoes, avocado, and chips.

Serves 2. I Time: 15 minutes.

Per serving (3½ cups with sauce):

Calories: 580

Total fat: 26 g

Sat fat: 3.5 g

Carbs: 71 g

Fiber: 19 g

Total sugar: 5 g

Added sugar: 0 g

Protein: 20 g

Sodium: 580 mg

Got a question or suggestion? Write to Kate at healthycook@cspinet.org.

Photos: Kate Sherwood/CSPI.