Meal Details
1. Walnut crusted tofu
330 cals, 12p, 5c, 28f (per meal)
4 tbsp (60mL)
1 lbs (454g)
2/3 cup, chopped (77g)
2 tbsp (30g)
4 clove(s) (12g)
2 tsp (10mL)
Recipe has been scaled from original by 2x. 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 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. Healthy coleslaw
80 cals, 4p, 13c, 0f (per meal)
2 tbsp (42g)
1 package (14 oz) (397g)
3 tbsp (2mL)
1/2 cup (140g)
1
In a small bowl mix together the Greek yogurt, vinegar, honey, and some salt/pepper until smooth.
2
Place coleslaw mix in a large bowl and pour dressing on top. Toss to coat. Serve.