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. Brussels sprouts & broccoli salad
146cal, 4p, 8c, 10f (per meal)
3 tbsp, slivered (20g)
1 tbsp (21g)
1 tbsp (1mL)
1 tbsp (15g)
2 tbsp (30mL)
2 tsp (3g)
2 cup, shredded (100g)
2 cup chopped (182g)
1
Make dressing by mixing olive oil, dijon, honey, apple cider vinegar and some salt and pepper in a small bowl. Set aside.
2
Toss brussel sprouts, broccoli, and almonds in a bowl. Sprinkle parmesan and drizzle dressing on top. Serve.