Meal Details
1. Thai quinoa & tofu salad
550 cals, 27p, 45c, 26f (per meal)
2 2/3 tbsp (40mL)
4 tsp (20mL)
1 1/3 cup, shredded (93g)
1 1/3 small (3" long) (7g)
1/2 tbsp (2g)
1 1/3 package (16 oz) (604g)
2 2/3 tbsp (40mL)
2 2/3 tbsp (40mL)
1/3 cup (85g)
2/3 small (47g)
1 1/3 medium (159g)
1 1/3 medium (81g)
1 1/3 cup (227g)
Recipe has been scaled from original by 1.33x. 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.