Meal Details
1. Tofu marsala
215 cals, 9p, 19c, 11f (per meal)
1 tbsp (15mL)
2 clove(s) (6g)
1 shallot (113g)
2 tbsp (30mL)
5 oz (142g)
10 oz (284g)
1 cup(s) (mL)
2 tsp (5g)
2 tbsp (28g)
10 oz (284g)
1
Add potatoes to a large pot and cover with water. Bring to a simmer and cook for 10-15 minutes or until potatoes are fork-tender. Drain and return potatoes to the pot. Add butter and some salt and pepper. Mash with a fork until smooth. Set mashed potatoes aside.
2
In a small bowl, mix the hot broth with the cornstarch and some salt. Stir until incorporated. Set broth mixture aside.
3
Heat just half of the oil in a skillet over medium-high heat. Add the tofu and some salt and pepper. Cook, stirring occasionally until crisp, 4-6 minutes. Transfer tofu to a plate.
4
Heat remaining oil in the same skillet. Add mushrooms and shallot and cook 3-5 until mushrooms begin to brown. Add garlic and cook another minute until fragrant.
5
Add broth and balsamic vinegar. Bring to a simmer and cook until thickened, about 3-5 minutes.
6
Return tofu to the skillet and bring to a simmer. Season to taste with some salt and pepper.
7
Serve tofu marsala with mashed potatoes.
2. Greek cucumber &feta salad
120 cals, 4p, 6c, 9f (per meal)
2 cucumber (8-1/4") (602g)
2 tbsp, chopped (3g)
2 dash (0g)
1/2 cup, crumbled (75g)
4 tbsp (60mL)
4 tsp (20mL)
2 dash (1g)
Recipe has been scaled from original by 2x. 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.