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.
3. Simple kale & avocado salad
230cal, 5p, 9c, 15f (per meal)
2 bunch (340g)
2 avocado(s) (402g)
2 small (116g)
Recipe has been scaled from original by 2x. Adjust cook times and pan sizes accordingly.
1
Add all ingredients into a bowl.
2
Using your fingers, massage the avocado and lemon into the kale until the avocado becomes creamy and coats the kale.
3
Season with salt and pepper if desired. Serve.