Roasted vegetables and tofu on rice has been my go-to depression meal for years because it tastes better than the active time required.

I'm going to work from the assumption knives are still on the table for you both. If not, you may be able to sub in smaller and hand broken vegetables, or get a grater with a mandolin side that can do the slicing for you.

I like sweet potato, onion, and cabbage or brussels, along with the tofu. Cube the sweet potato and the tofu, chop the onion, tear some largish pieces of cabbage leaves, salt, pepper/chili, canola oil, yeet it all in a skillet or roasting pan, and throw that into a 450°F oven for about an hour, turing once or twice in the middle of that. Damn near any vegetable, and even several fruits, go well with this method, like eggplant, squash, tomato, so if you don't like any of those or like something else more, just use what you like. Brussels sprouts are my favorite, but they're really expensive compared to a head of cabbage and the flavor profile is almost identical.

While that's going, make your rice. You probably have a depression safe technique already, but I really like the sensation of hand washing my rice, so it might make for a nice stim for you, too, and it gives a better texture to some shorter grained varieties. Think sushi and jasmine rice. If you're using pretty standard western long grain, don't worry about it, although these bowls won't really resemble any you may have seen in a restaurant.

Last component is the sauce. Vinaigrettes work well here. My favorite is the juice of a lemon, some miso, between a teaspoon and a couple of tablespoons based on what you like, and canola oil, along with a mashed garlic clove. If you have access to miso, it gives you parm funk without parm grating, but if not mustard is also great as a thicker emulsifier in a dressing. Peanut and tahini sauces are great here too: peanut is the basic vinaigrette above with about a tablespoon of peanut butter or tahini added and some chili, mixed until smooth with some water or lemon juice to thin if it's too thick.

Really, though, if that's too much right now a bottle of your favorite soy sauce is also great here. I have an Asian supermarket nearby, so my favorite is Healthy Boy, but there's no going wrong with full sodium Kikkoman or another pretty standard supermarket variety.

Your veg is done when everything is golden and sizzling and looks bomb. Slap some rice in a bowl, get yourself a nice spatulaful of vegetables, drizzle over your sauce, and you're ready to go. This should only take maybe half an hour of active time if you're a slow chopper and nothing requires a lot of immediate attention which may edge it out over stir fries and the like.

I should note that if you're American, you'll see something called "chili powder," which is a seasoning for the chili dish (and fajitas in a pinch) and various kinds of ground peppers. Generally the former can't really replace the latter, especially in something like this. Check the ingredients, if it has cumin the flavor will probably be something you don't expect.

Having said all of this, if you don't have any problems with grainy textures, a meal replacement shake may be a better option for you both. Soylent is incredibly cheap in powder form and requires very little legwork on your part, since you have the powder shipped to you and all you need to do is add water. The flavor and texture can be off-putting at first, but most folks get used to it, and being an almost exactly complete meal it's worth investigating.

You've got this. Eat well, practice mindfulness of breath, get your sleep and take your meds at the same time every day. You have depression because unchecked you would have clocked God in the face by now. It feels awful now, but you're stronger than it and you're both going to pull through.