Meal Details
1. Bbq tofu & sweet potato wrap
570 cals, 21p, 71c, 19f (per meal)
1 tbsp (18g)
1/2 tbsp (8mL)
1 tortilla (approx 10" dia) (72g)
2 oz (57g)
2 tbsp (36g)
1/2 sweetpotato, 5" long (105g)
5 oz (142g)
Recipe has been scaled from original by 0.5x. Adjust cook times and pan sizes accordingly.
1
Preheat oven to 450°F (230°C).
2
Tear tofu into bite-sized pieces.
3
Combine tofu, sweet potato, oil, and some salt and pepper on a baking sheet. Toss to coat.
4
Bake 12-15 minutes until tofu is crispy and potatoes are soft. Add barbecue sauce and toss to evenly coat. Cook another 3-5 minutes until sticky.
5
Combine coleslaw, greek yogurt, and some salt and pepper to a small bowl. Toss.
6
Place barbecued tofu and sweet potato on a tortilla. Top with slaw. Roll up and serve.
2. Simple Greek cucumber salad
280 cals, 18p, 19c, 14f (per meal)
4 tbsp (60mL)
4 tsp (20mL)
4 tsp (4g)
2 tbsp (30mL)
2 cup (560g)
1 medium (2-1/2" dia) (110g)
4 cucumber (8-1/4") (1204g)
Recipe has been scaled from original by 4x. Adjust cook times and pan sizes accordingly.
1
In a small bowl, mix together the yogurt, lemon juice, vinegar, olive oil, dill, and some salt and pepper.
2
Add cucumbers and onions to a large bowl and pour the dressing on top. Toss to coat evenly, add more salt/pepper if needed, and serve.
3
Meal prep note: Store prepped vegetables and dressing separately in the fridge. Combine right before serving.