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. Greek cucumber &feta salad
240 cals, 8p, 12c, 17f (per meal)
4 cucumber (8-1/4") (1204g)
4 tbsp, chopped (6g)
4 dash (0g)
1 cup, crumbled (150g)
1/2 cup (120mL)
2 2/3 tbsp (40mL)
4 dash (2g)
Recipe has been scaled from original by 4x. Adjust cook times and pan sizes accordingly.
1
Cut cucumber to preferred size.
2
In a small bowl, whisk together the oil, vinegar, salt, and pepper.
3
Drizzle over cucumbers.
4
Sprinkle dill and feta on top.
5
Serve.