Yeah. If you like to cook your own food for whatever reason, like I do, I think you would regret not taking the tools that allow you to cook as you like.
Personally, I take a liquid fuel stove (MSR Dragonfly or Optimus Nova, depending on the length of the trip) and fuel bottle, two aluminum pots with lid, a small, light cutting board, small, light paring knife, collapsible bowl and cup, titanium spork, folding spatula, folding pot strainer, small vial of olive oil, fresh garlic, salt, pepper, Aleppo pepper flakes, P-51 can opener, "key chain" bottle opener, Bodum Travel Press combination French Press/mug and the all-important collapsible cork screw. All of that fits inside an Ortlieb Sport Packer Plus pannier with room to spare.
I shop for fresh food and cook at home for myself virtually every night. While on the road, I like to come up with tasty and nutritious meals at the end of the day, although that is not always possible. My week-long tour of Vermont last month featured a dinner of pasta with canned chili and mushroom because the only market around the campground was not that well stocked. But it was still better than something like processed Beefaroni. Sometimes you have to get creative. I learned that during my first tour, which was ACA's unsupported Northern Tier, where participants took turns cooking for a 10 other people.
BTW...I cannot rave enough about Sea to Summit's collapsible bowl and cup. They are light and nest inside each other. Maybe 1/2" deep when collapsed, which means they take up little space.
As for tents, don't discount a semi-free standing tent. I have a Big Agnes Fly Creek HV 2. To get the full floor space, you have to steak it out, but it does stand up on its own without steaks. During my Vermont trip I set it up without the fly inside lean-tos every night except the final night on the road. Perfectly fine, especially since I did not have to bring panniers inside for weather or security reasons.