Meal Details
1. Eggplant and tofu curry
610 cals, 21p, 69c, 24f (per meal)
1 1/2 small eggplant (687g)
1 1/2 package (16 oz) (680g)
1 1/2 jar (15 oz) (638g)
1 1/2 tbsp (23mL)
1 1/2 cup (278g)
Recipe has been scaled from original by 1.5x. Adjust cook times and pan sizes accordingly.
1
Prepare rice according to package. Set aside.
2
In a skillet over medium heat, add the oil.
3
Add in the cubed tofu and eggplant and cook until browned, stirring occasionally, for about 7 minutes.
4
Pour in the curry sauce and heat through.
5
Serve the rice and top with curry sauce mixture.
2. Tomato cucumber salad
70 cals, 2p, 7c, 3f (per meal)
1/2 medium whole (2-3/5" dia) (62g)
1/4 cucumber (8-1/4") (75g)
1/4 small (18g)
1 tbsp (15mL)
Recipe has been scaled from original by 0.25x. Adjust cook times and pan sizes accordingly.
1
Mix ingredients together in a bowl and serve.