Meal Details
1. Spiced tofu & pesto sandwich
380cal, 17p, 28c, 20f (per meal)
8 slice(s) (256g)
6 tbsp (96g)
4 tsp (20mL)
4 tsp (8g)
2 tsp (5g)
2 cup (60g)
1 tsp (2g)
3/4 lbs (340g)
Recipe has been scaled from original by 4x. 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 sprout, apple & walnut side salad
253cal, 4p, 12c, 19f (per meal)
4 tsp (20mL)
1/2 cup, chopped (56g)
1 tbsp (15g)
3 tbsp (45mL)
2/3 small (2-3/4" dia) (99g)
3 cup (264g)
Recipe has been scaled from original by 2x. Adjust cook times and pan sizes accordingly.
1
Thinly slice brussel sprouts and place them in a bowl. Mix with apples and walnuts (optional: to bring out a more earthy flavor in the walnuts, you can toast them in a skillet over medium heat for 1-2 minutes).
2
In a small bowl make the vinaigrette by mixing together the olive oil, apple cider vinegar, maple syrup, and a pinch of salt/pepper.
3
Drizzle vinaigrette over the salad and serve.