Meal Details

1. Eggplant and tofu curry

810 cals, 28p, 92c, 31f (per meal)

Scale to:

2 small eggplant (916g)

2 package (16 oz) (906g)

2 jar (15 oz) (850g)

2 tbsp (30mL)

2 cup (370g)

Recipe has been scaled from original by 2x. Adjust cook times and pan sizes accordingly.

Prepare rice according to package. Set aside.

In a skillet over medium heat, add the oil.

Add in the cubed tofu and eggplant and cook until browned, stirring occasionally, for about 7 minutes.

Pour in the curry sauce and heat through.

Serve the rice and top with curry sauce mixture.

2. Simple mixed greens and tomato salad

115 cals, 2p, 8c, 7f (per meal)

Scale to:

1/2 cup (135mL)

9 cup (270g)

1 1/2 cup cherry tomatoes (224g)

Recipe has been scaled from original by 6x. Adjust cook times and pan sizes accordingly.

Mix greens, tomatoes, and dressing in a small bowl. Serve.