Reply to help me stretch my $$$. $100 for 8 days

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[quote=Anonymous][quote=Anonymous][quote=Anonymous]Hey there....hope that whatever has you stretching this food out gets better.

Want my favorite really cheap tofu meal? I'll gift link it from NYT if so (for the future). And so glad you have enough coffee for the week![/quote]

I’d love to see recipe, yes![/quote]

https://cooking.nytimes.com/recipes/1023462-sheet-pan-sesame-tofu-and-red-onions

My log in is not working so I can't activate a gift link. Here's what it says:

Intro:

This sheet-pan recipe makes simple ingredients into a meal of delightful contrasts: savory and sweet, crisp and soft. The roasted tofu’s nuttiness is accentuated by a coating of turmeric and sesame seeds. Onions, which are often the sidekick to other vegetables, are roasted until soft, crackly-edged and sweet, becoming alluring enough to take top billing. A scattering of citrus-dressed herbs adds freshness. This dish goes well with steamed or roasted sweet potatoes or squash; massaged or sautéed hearty greens; rice or other grains; pita or tortillas; or something rich and creamy, like hummus, yogurt, mozzarella,peanut sauce or avocado.

Ingredients: 
Yield:
2 to 3 servings
1(14- to 16-ounce) block extra-firm tofu, drained
2medium red or yellow onions, or a mix, each cut through the root into 8 wedges
3tablespoons extra-virgin olive oil
Kosher salt (such as Diamond Crystal) and black pepper
2tablespoons white sesame seeds (toasted or untoasted)
1teaspoon ground turmeric
1½cups parsley or cilantro leaves and tender stems, tough stems thinly sliced
2tablespoons fresh lemon or lime juice

Steps: 
Preparation
Step 1
Arrange a rack on the bottom third of the oven and heat the oven to 425 degrees. Cut the tofu in half lengthwise, then cut each half crosswise into 8 pieces, for a total of 16 domino-size pieces. Pat them dry and set aside.

Step 2
On a parchment-lined sheet pan, toss the onions with 1 tablespoon olive oil and season with salt and pepper. (It’s OK — good even — if the wedges come apart; this will result in crisp edges.)

Step 3
In a medium bowl, stir together the remaining 2 tablespoons olive oil with the sesame seeds, turmeric, 1 teaspoon salt and ½ teaspoon pepper. Pat the tofu dry once more, then add to the turmeric mixture and toss gently to coat. (Tofu can be refrigerated in the marinade up to 1 day ahead.)

Step 4
Nestle the tofu among the onions. Reserve the bowl; no need to wash. Roast the tofu and onions on the bottom rack until the onions are soft and browned and the tofu is crisp, 35 to 40 minutes.

Step 5
Let the tofu cool slightly. Meanwhile, in the reserved bowl, add the parsley and lemon juice and toss, scraping all the turmeric and sesame seeds from the sides of the bowl. Season to taste with salt and pepper, then top the tofu and onions with a pile of the parsley salad. Serve warm or at room temperature.

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