The biggest shifts in home cooking right now aren’t about technique. They’re more about eating well with less time, less effort and less spend – which usually looks like a shorter ingredients list, fewer pans and one round of cooking that gets it all done.
That’s the thinking behind Aldify. Updated monthly, the recipe platform takes the viral dishes dominating your feed and rebuilds them as straightforward Aldi shopping lists. That means the internet’s trending recipes like a tandoori bean toastie or a batch of meringue apple pots that already includes a shopping list of things to grab from Aldi, so you don’t need to write down individual items on a post-it or your Notes app. Plus, you can easily shop the whole recipe’s ingredients and get them delivered via Doordash.
We asked five members of the Broadsheet team what’s earned a permanent place in their kitchens, and these are some of their answers: from a block of tofu that moonlights as dessert to the two minutes that make roast veg worth eating.
Tofu, in everything
“My dinner hack is using tofu where you’d least expect it. Every supermarket run I make to Aldi, I grab a block. It’s cheap, high in protein and much easier to sneak past people than the usual stir-fry night suggests. Blitzed, it becomes a creamy pasta sauce, salad dressing, dip for chips or the body of a soup to go with a good toastie. I’ve also used it in desserts like pumpkin pie, brownies and chocolate mousse, and nobody has ever asked what was in them.” – Georgia Mismash, campaign manager
Tray-bake salmon kebabs
“Baked salmon is a weeknight staple in our house. Lately, my go-to has been tray-bake salmon kebabs. The marinade takes 15 minutes and uses ingredients I almost always have on hand, or can easily grab on a last-minute dash to the supermarket. The recipe calls for fresh salmon fillets, but my hack is to keep a bulk pack of frozen portions in the freezer instead. They’re more affordable, are a lifesaver when you’re caught short, and thaw quickly in a cold-water bath.” – Jess Larmer-Barallon, senior campaign manager
Rice-paper dumplings
“My hyper-fixation meal at the moment is rice-paper dumplings. Rice paper does away with the pleating and folding that puts me off making dumplings, because you wrap them like a spring roll and that’s it. The filling is chicken or beef mince, whatever I’ve got, with plenty of spring onion and garlic plus a spoon of cornflour to hold it together. Oyster sauce does the flavour heavy lifting. Pan-fry until the rice paper browns and blisters, add a side of kimchi, and you’re sorted for the night.” – Pauline De Leon, creative solutions manager
Frosted yoghurt bark
“My easiest budget-friendly trick is keeping something sweet in the freezer for the inevitable afternoon slump or a post-dinner treat. Frosted yoghurt bark is ideal – a little more considered than reaching for a block of chocolate, but only takes a tiny bit more effort. I spread Greek yoghurt across a lined tray, add whatever fruit, nut or chocolate is already in the cupboard, freeze it and break it into pieces. It’s endlessly adaptable, and a good way to turn three or four ingredients into something cold and sweet without committing to a whole dessert.” – Emmanuelle Lee, social media coordinator
Salmon and veggies
“I cook salmon with a few steamed or roasted veggies as a no-fuss weeknight meal. It’s simple to chuck in the oven, the cook time is short, and if I’m in a real rush, it doesn’t need much seasoning to taste good. It’s one of those meals that has stayed in my rotation for years, mostly because I never get sick of it.” – Olivia Condous, branded content editor
This article is produced by Broadsheet in partnership with Aldi.
Produced by Broadsheet in partnership with Aldi
Learn more about partner content on Broadsheet.
Dining and Cooking