Meal Details
1. Curried tofu salad
80 cals, 6p, 3c, 4f (per meal)
2 tsp (10g)
4 tsp (20g)
2/3 clove (2g)
2/3 medium (approx 2-3/4" long, 2-1/2 dia.) (79g)
2/3 large (48g)
2 tsp (10mL)
1 1/3 dash (0g)
1/2 lbs (227g)
1/4 tbsp (1g)
2 tsp (10mL)
Recipe has been scaled from original by 0.67x. Adjust cook times and pan sizes accordingly.
1
Preheat an oven to 350°F (175°C). Place tofu on a lightly greased baking sheet.
2
Bake tofu in the preheated oven for 25 minutes, stirring halfway through the cooking time. Remove tofu from the oven and allow to cool.
3
Mix curry powder, lemon juice, vegan mayonnaise, apple cider vinegar, red pepper flakes, and soy sauce in a small bowl. Set aside. Combine tofu, carrots, red pepper, and garlic in a large bowl. Top with sauce and mix thoroughly. Serve immediately or chill for up to an hour before serving.
2. Pita bread
40 cals, 1p, 7c, 0f (per meal)
2 pita, small (4" dia) (56g)
1
Cut pita into triangles and serve. If desired, pitas can also be warmed by microwaving or placing them in a warm oven or toaster oven.