Meal Details
1. Sriracha ginger tofu tacos
370 cals, 19p, 30c, 17f (per meal)
1/3 lbs (151g)
2 2/3 tbsp (40mL)
1/3 cup (93g)
8 tortilla, medium (approx 6" dia) (208g)
18 2/3 oz (529g)
4 tsp (20mL)
4 tsp (20mL)
2 2/3 tbsp (43g)
2/3 tbsp (10g)
2 2/3 1 inch cube (13g)
1 1/3 clove(s) (4g)
Recipe has been scaled from original by 1.33x. Adjust cook times and pan sizes accordingly.
1
Make sauce by whisking together the garlic, ginger, sriracha, soy sauce peanut butter, water, and some salt in a small bowl. Set aside.
2
Heat sesame oil in a large skillet over medium heat. Add tofu and cook until browned, 3-5 minutes. Pour the sauce in and cook 2-3 minutes until it gets crispy in places.
3
Make slaw by mixing together coleslaw mix, greek yogurt, and some salt and pepper. Toss.
4
Top tortillas with tofu and slaw. Serve.
2. Cranberry spinach salad
190 cals, 3p, 14c, 12f (per meal)
1/3 cup (53g)
1/3 cup, chopped (39g)
1 6oz package (170g)
1/3 cup (80mL)
1 tbsp (6g)
1
Mix ingredients in a bowl and serve.
2
For leftovers you can simply mix all the ingredients in advance and store in a tupperware in the fridge and then just serve and dress each time you eat.
3. Flavored rice mix
190 cals, 6p, 39c, 1f (per meal)
1 1/3 pouch (~5.6 oz) (211g)
Recipe has been scaled from original by 1.33x. Adjust cook times and pan sizes accordingly.
1
Prepare according to instructions on package.