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. Caprese salad
105 cals, 6p, 4c, 7f (per meal)
2 tbsp (30mL)
1/2 cup leaves, whole (12g)
1 cup cherry tomatoes (149g)
1 package (5.5 oz) (155g)
3 oz (85g)
1
In a large bowl, mix together the mixed greens, basil, and tomatoes.
2
When serving, top with mozzarella and balsamic vinaigrette.
3. Brown rice
85 cals, 2p, 17c, 1f (per meal)
Recipe has been scaled from original by 0.5x. Adjust cook times and pan sizes accordingly.
1
Rinse the starch off the rice in a strainer under cold water for 30 seconds.
2
Bring the water to a boil over high heat in a large pot that has a tight fitting lid.
3
Add the rice, stir it just once, and boil, covered, for 30 minutes.
4
Pour the rice into a strainer over the sink and drain for 10 seconds.
5
Return the rice to the same pot, off the heat.
6
Cover immediately and set aside for 10 minutes (this is the steaming part).
7
Uncover, fluff with a fork, and season with salt and pepper.