5 easy family dinners for 25 - Tuna poke bowls, tofu fajitas, one-pot tomato pasta...

Tuesday: One-pot tomato and greens pasta

2 tbsp vegetable oil
1 red onion, thinly sliced
150g frozen sliced mixed peppers
3 garlic cloves, crushed
1 lemon, zested and juiced
250g cherry tomatoes, halved
1 vegetable stock pot, made up to 900ml
350g spaghetti
250g fresh greens, cored, leaves thinly sliced
15g fresh basil, chopped
100g salad cheese

1. Heat the oil in a deep, lidded frying pan over a medium-high heat. Fry the onion and peppers with a pinch of salt for 5-6 mins until softened. Add the garlic and lemon zest, cook for 2 mins. Add the tomatoes; cook for 3-4 mins until just breaking down.

2. Stir in the stock and bring to a simmer. Add the spaghetti, cover until boiling, then uncover and simmer for 7 mins, stirring regularly. Stir through the greens, cover and cook for 4-5 mins until the pasta and greens are cooked. Add a little water if it starts to look dry.

3. Stir through the lemon juice and half the basil; season to taste. Divide among bowls and top with the remaining basil. Crumble over the cheese and scatter with some fresh black pepper, if you like.

Thursday: Tofu fajitas with guacamole

399g pack firm tofu
2 tbsp vegetable oil, plus 1 tsp
1 red onion, finely diced
200g frozen sliced mixed peppers
1 carrot, scrubbed and grated
2 garlic cloves, crushed
30g sachet fajita seasoning
400g tin kidney beans, drained and rinsed
1 lime, zested and juiced
1 avocado
2 spring onions, thinly sliced
15g fresh coriander, chopped
8-pack wholemeal tortilla wraps

1. Drain the tofu well, then wrap in kitchen paper and set aside for 5 mins to absorb the excess liquid. Cut into 1-2cm chunks. Heat 2 tbsp oil in a nonstick frying pan over a high heat. Fry the tofu for 7-8 mins, turning occasionally, until golden and crisp. Set aside.

2. Add the remaining 1 tsp oil to the pan, then fry the onion, peppers and carrot over a medium-high heat for 5-6 mins, stirring, until softened. Add the garlic and spice mix; cook for a further 2 mins, then add the kidney beans, lime zest and 100ml water. Return the tofu to the pan, season, then simmer for 5-6 mins until the sauce has thickened. Add a splash of water if it dries out too much.

3. Meanwhile, scoop the avocado into a bowl and roughly mash with a fork. Add the lime juice, half the spring onions and coriander and some black pepper; mix well, then set aside.

4. Lay the tortilla wraps out on a plate and microwave for 30 secs* to warm through. Divide among plates and top with the tofu mixture, guacamole and the remaining coriander and spring onions to serve.

Friday: Tuna poke bowls

300g long-grain rice
325g tin sweetcorn, drained and patted dry
3 tbsp reduced-salt soy sauce, plus extra to serve (optional)
1 lime, zested and juiced
3 spring onions, thinly sliced
2 x 145g tins tuna, drained and flaked
1 carrot, scrubbed and peeled into ribbons
1 avocado, cut into 1cm pieces

1. Cook the rice to pack instructions. Meanwhile, heat a frying pan over a high heat and dry-fry the sweetcorn for 5-6 mins, stirring occasionally, until charred. Season with black pepper, transfer to a plate and set aside.

2. Whisk the soy sauce and lime juice in a jug and set aside. Fluf up the rice with a fork, then stir through the lime zest and half the spring onions and divide among bowls. Top with the tuna, charred sweetcorn, carrot ribbons and avocado, then drizzle over the dressing. Scatter with the remaining spring onions and serve with extra soy sauce, if you like.