Meal Details
1. Walnut crusted tofu (vegan)
855 cals, 39p, 16c, 68f (per meal)
3 lbs (1361g)
2 cup, chopped (232g)
2 tbsp (30mL)
12 clove(s) (36g)
6 tbsp (90g)
3/4 cup (180g)
Recipe has been scaled from original by 6x. 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. Mixed vegetables
120 cals, 6p, 16c, 1f (per meal)
5 cup (675g)
Recipe has been scaled from original by 5x. Adjust cook times and pan sizes accordingly.
1
Prepare according to instructions on package.