Meal Details
Walnut crusted tofu (vegan)
1. Walnut crusted tofu (vegan)
710 cals, 33p, 13c, 57f (per meal)
  • 2 1/2 lbs (1134g)
  • 1 2/3 cup, chopped (193g)
  • 5 tsp (25mL)
  • 10 clove(s) (30g)
  • 5 tbsp (75g)
  • 10 tbsp (150g)
  • Recipe has been scaled from original by 5x. 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.
    Olive oil drizzled lima beans
    2. Olive oil drizzled lima beans
    110 cals, 5p, 10c, 4f (per meal)
  • 2 dash, ground (1g)
  • 4 dash (3g)
  • 1 package (10 oz) (284g)
  • 1 tbsp (15mL)
  • 1
    Cook lima beans according to package.
    2
    Once drained, add in olive oil, salt, and pepper; stir until butter is melted.
    3
    Serve.
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