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. Simple kale & avocado salad
155 cals, 3p, 6c, 10f (per meal)
1 1/3 bunch (227g)
1 1/3 small (77g)
1 1/3 avocado(s) (268g)
Recipe has been scaled from original by 1.33x. Adjust cook times and pan sizes accordingly.
1
Add all ingredients into a bowl.
2
Using your fingers, massage the avocado and lemon into the kale until the avocado becomes creamy and coats the kale.
3
Season with salt and pepper if desired. Serve.
3. Buttery white rice
120 cals, 2p, 18c, 5f (per meal)
2 dash, ground (1g)
1 1/2 tbsp (21g)
4 dash (3g)
1 cup(s) (237mL)
1/2 cup (93g)
Recipe has been scaled from original by 0.5x. Adjust cook times and pan sizes accordingly.
1
In a saucepan with a good fitting lid bring water and salt to a boil.
2
Add rice and stir.
3
Cover and reduce heat to medium low. You will know that your temperature is correct if a little steam is visible leaking from the lid. A lot of steam means your heat is too high.
4
Cook for 20 minutes.
5
DO NOT LIFT LID!
6
The steam that is trapped inside the pan is what allows the rice to cook properly.
7
Remove from heat and fluff with fork, mix in butter, and season to taste with pepper. Serve.