Meal Details
1. Thai quinoa & tofu salad
275 cals, 13p, 23c, 13f (per meal)
4 tsp (20mL)
2 tsp (10mL)
2/3 cup, shredded (47g)
2/3 small (3" long) (3g)
1/4 tbsp (1g)
2/3 package (16 oz) (302g)
4 tsp (20mL)
4 tsp (20mL)
2 2/3 tbsp (43g)
1/3 small (23g)
2/3 medium (79g)
2/3 medium (41g)
2/3 cup (113g)
Recipe has been scaled from original by 0.67x. 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.
