Meal Details
1. Thai quinoa & tofu salad
205 cals, 10p, 17c, 10f (per meal)
1 tbsp (15mL)
1/2 tbsp (8mL)
1/2 cup, shredded (35g)
1/2 small (3" long) (3g)
4 dash (1g)
1/2 package (16 oz) (227g)
1 tbsp (15mL)
1 tbsp (15mL)
2 tbsp (32g)
1/4 small (18g)
1/2 medium (60g)
1/2 medium (31g)
1/2 cup (85g)
Recipe has been scaled from original by 0.5x. Adjust cook times and pan sizes accordingly.
1
Cook quinoa according to package directions. Set to the side when done.
2
Prep veggies and set aside.
3
In a non-stick skillet over medium heat, add the oil. Add the cubed tofu and green onion whites and cook until tofu has browned on both sides, flipping once.
4
Lower the heat and add the peanut butter, soy sauce, ground ginger, red wine vinegar, and half of the lime juice to the tofu. Stir until well-combined. Add a splash of water if necessary to make it a sauce-like consistency.
5
Create salad by mixing quinoa, carrot, bell pepper, onion, cabbage, and some salt/pepper together. Top with tofu/peanut mixture, remaining lime juice and green onion greens. Serve.
