Meal Details
1. Lemon ginger tofu chik'n
185 cals, 9p, 12c, 11f (per meal)
2 tsp (14g)
1 tbsp (9g)
2 clove(s) (6g)
3 inch (2.5cm) cube (15g)
1 1/2 tbsp (23mL)
2 tbsp (30mL)
3 tbsp (24g)
2 tbsp (30mL)
14 oz (397g)
1
Preheat oven to 425°F (220°C).
2
Tear tofu into bite-sized pieces and add them to a large bowl. Toss with only half of the soy sauce and only half of the oil. Sprinkle a little over half of the corn starch on the tofu and toss until tofu is fully coated.
3
Place tofu on a parchment lined baking sheet and bake until crispy about 30-35 minutes.
4
Meanwhile prepare the lemon ginger sauce. Mix lemon juice, agave, and remaining soy sauce in a small bowl. In a separate bowl, mix the remaining corn starch with a splash of cold water until combined. Set
5
both bowls aside.
6
Add remaining oil to a skillet over medium heat and add the ginger and garlic. Cook until fragrant, 1 minute.
7
Pour in the lemon sauce and bring to a simmer and then pour in the cornstarch mixture. Simmer until sauce thickens, about 1 minute.
8
Add tofu and sesame seeds to the sauce and stir until coated. Serve.
2. Baked parmesan zucchini
85 cals, 4p, 4c, 5f (per meal)
1 1/3 dash, ground (0g)
1 1/3 dash (1g)
1/2 tbsp (5g)
4 tsp (20mL)
1/3 cup (33g)
2 2/3 medium (523g)
Recipe has been scaled from original by 0.67x. Adjust cook times and pan sizes accordingly.
1
Preheat oven to 350 F (180 C).
2
In a small bowl mix together the parmesan, Italian herbs, salt, and pepper.
3
Grease baking sheet and place zucchini skin side down on the sheet.
4
Drizzle zucchini with olive oil and sprinkle the parmesan mixture over top.
5
Bake for 15 minutes, until tender.
6
Broil for 2-3 minutes, until golden.
7
Serve.