Meal Details
1. Spiced tofu & pesto sandwich
570cal, 25p, 42c, 30f (per meal)
12 slice(s) (384g)
1/2 cup (144g)
2 tbsp (30mL)
2 tbsp (13g)
1 tbsp (8g)
3 cup (90g)
1/2 tbsp (3g)
18 oz (510g)
Recipe has been scaled from original by 6x. 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 Greek cucumber salad
211cal, 13p, 14c, 11f (per meal)
1 1/2 cup (420g)
1 1/2 tbsp (23mL)
1 tbsp (3g)
1 tbsp (15mL)
3 tbsp (45mL)
3/4 medium (2-1/2" dia) (83g)
3 cucumber (8-1/4") (903g)
Recipe has been scaled from original by 3x. 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.