Meal Details
1. Thai quinoa & tofu salad
825 cals, 40p, 68c, 39f (per meal)
4 tbsp (60mL)
2 tbsp (30mL)
2 cup, shredded (140g)
2 small (3" long) (10g)
2 tsp (4g)
2 package (16 oz) (906g)
4 tbsp (60mL)
4 tbsp (60mL)
1/2 cup (128g)
1 small (70g)
2 medium (238g)
2 medium (122g)
2 cup (340g)
Recipe has been scaled from original by 2x. 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.