Meal Details
1. Thai quinoa & tofu salad
1035 cals, 50p, 85c, 49f (per meal)
5 tbsp (75mL)
2 1/2 tbsp (38mL)
2 1/2 cup, shredded (175g)
2 1/2 small (3" long) (13g)
2 1/2 tsp (5g)
2 1/2 package (16 oz) (1133g)
5 tbsp (75mL)
5 tbsp (75mL)
10 tbsp (160g)
1 1/4 small (88g)
2 1/2 medium (298g)
2 1/2 medium (153g)
2 1/2 cup (425g)
Recipe has been scaled from original by 2.5x. 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.