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. Simple Greek cucumber salad
141cal, 9p, 9c, 7f (per meal)
1 cup (280g)
1 tbsp (15mL)
2 tsp (2g)
2 tsp (10mL)
2 tbsp (30mL)
1/2 medium (2-1/2" dia) (55g)
2 cucumber (8-1/4") (602g)
Recipe has been scaled from original by 2x. Adjust cook times and pan sizes accordingly.
1
In a small bowl, mix together the yogurt, lemon juice, vinegar, olive oil, dill, and some salt and pepper.
2
Add cucumbers and onions to a large bowl and pour the dressing on top. Toss to coat evenly, add more salt/pepper if needed, and serve.
3
Meal prep note: Store prepped vegetables and dressing separately in the fridge. Combine right before serving.
