Meal Details
1. Walnut crusted tofu (vegan)
425 cals, 20p, 8c, 34f (per meal)
1 1/2 lbs (680g)
1 cup, chopped (116g)
1 tbsp (15mL)
6 clove(s) (18g)
3 tbsp (45g)
6 tbsp (90g)
Recipe has been scaled from original by 3x. Adjust cook times and pan sizes accordingly.
1
Preheat oven to 375 F (190 C). Place parchment paper on a baking sheet and set aside.
2
Slice tofu into roughly 2 ounce strips. Wrap strips in a clean towel and press excess water out.
3
Season tofu with salt/pepper to taste. Set aside.
4
In a small bowl, mix together the vegan mayo, dijon mustard, garlic, and lemon juice.
5
Using a spoon, take about half of the mayo mixture (reserving the other half for a dipping sauce) and spread it evenly over all of the tofu strips, leaving the bottoms bare.
6
Pat on chopped walnuts until all sides are evenly coated, also leaving the bottoms bare.
7
Place tofu on the baking sheet and bake for about 20 minutes until tofu is heated and walnuts are toasted.
8
Serve with remaining half of mayo mixture.
2. Asparagus
85 cals, 2p, 2c, 7f (per meal)
2/3 lbs (303g)
2 tbsp (30mL)
1/4 tbsp (4g)
1/4 tbsp, ground (2g)
2 tbsp (30mL)
Recipe has been scaled from original by 1.33x. Adjust cook times and pan sizes accordingly.
1
Heat olive oil in a pan over medium-high heat.
2
Add asparagus and cook for 5 minutes, until tender.
3
Add in lemon juice and seasoning; stir.
4
Remove from heat and serve.