Meal Details
1. Sriracha ginger tofu tacos
555 cals, 28p, 45c, 26f (per meal)
1/2 lbs (227g)
4 tbsp (60mL)
1/2 cup (140g)
12 tortilla, medium (approx 6" dia) (312g)
1 3/4 lbs (794g)
2 tbsp (30mL)
2 tbsp (30mL)
4 tbsp (64g)
1 tbsp (15g)
4 1 inch cube (20g)
2 clove(s) (6g)
Recipe has been scaled from original by 2x. 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. Tossed salad
240 cals, 9p, 20c, 8f (per meal)
1/4 medium (2-1/2" dia) (28g)
1/4 cucumber (8-1/4") (75g)
1 hearts (500g)
1 small (5-1/2" long) (50g)
1 small whole (2-2/5" dia) (91g)
2 tbsp (30mL)
1
Mix ingredients together in a bowl and serve.
2
If you want to prepare multiple servings in advance, you can shred the carrots and lettuce and slice the onion in advance and store them in the fridge in a ziploc bag or tupperware container so you just have to dice a little cucumber and tomato and add a little dressing the next time.
3. Flavored rice mix
145 cals, 4p, 29c, 1f (per meal)
1 pouch (~5.6 oz) (158g)
1
Prepare according to instructions on package.