Meal Details
1. Thai quinoa & tofu salad
690 cals, 34p, 57c, 33f (per meal)
1/4 cup (50mL)
5 tsp (25mL)
1 2/3 cup, shredded (117g)
1 2/3 small (3" long) (8g)
1/2 tbsp (3g)
1 2/3 package (16 oz) (755g)
1/4 cup (50mL)
1/4 cup (50mL)
6 2/3 tbsp (107g)
5/6 small (58g)
1 2/3 medium (198g)
1 2/3 medium (102g)
1 2/3 cup (283g)
Recipe has been scaled from original by 1.67x. 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.