Meal Details
1. Spiced tofu & pesto sandwich
190cal, 8p, 14c, 10f (per meal)
4 slice(s) (128g)
3 tbsp (48g)
2 tsp (10mL)
2 tsp (4g)
1 tsp (3g)
1 cup (30g)
4 dash (1g)
6 oz (170g)
Recipe has been scaled from original by 2x. Adjust cook times and pan sizes accordingly.
1
Toast bread.
2
Slice tofu into strips. Coat with oil and rub cumin and chili powder on all sides. Fry in a skillet over medium heat, a few minutes on each side until crispy.
3
On half of the bread, layer the greens and tofu. Spread the pesto on the other half, sprinkle with crushed red pepper. Form the two sides into a sandwich. Serve.
2. Tossed salad
61cal, 2p, 5c, 2f (per meal)
1/4 hearts (125g)
1/4 small whole (2-2/5" dia) (23g)
1/2 tbsp (8mL)
1/8 medium (2-1/2" dia) (7g)
1/8 cucumber (8-1/4") (19g)
1/4 small (5-1/2" long) (13g)
Recipe has been scaled from original by 0.25x. Adjust cook times and pan sizes accordingly.
1
Mix ingredients together in a bowl and serve.
2
If you want to prepare multiple servings in advance, you can shred the carrots and lettuce and slice the onion in advance and store them in the fridge in a ziploc bag or tupperware container so you just have to dice a little cucumber and tomato and add a little dressing the next time.
3. Trail mix
112cal, 3p, 10c, 7f (per meal)
2 2/3 tbsp (23g)
4 tsp (12g)
2 2/3 tbsp (not packed) (24g)
4 tsp (11g)
1/3 package (1.69 oz) (16g)
Recipe has been scaled from original by 0.33x. Adjust cook times and pan sizes accordingly.
1
Mix the ingredients together and enjoy.