Meal Details
1. Walnut crusted tofu
495cal, 19p, 8c, 42f (per meal)
6 tbsp (90mL)
1 1/2 lbs (680g)
1 cup, chopped (116g)
3 tbsp (45g)
6 clove(s) (18g)
1 tbsp (15mL)
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 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. Caprese salad
178cal, 10p, 6c, 11f (per meal)
1/4 cup (50mL)
13 1/3 tbsp leaves, whole (20g)
1 2/3 cup cherry tomatoes (248g)
1 2/3 package (5.5 oz) (258g)
5 oz (142g)
Recipe has been scaled from original by 1.67x. Adjust cook times and pan sizes accordingly.
1
In a large bowl, mix together the mixed greens, basil, and tomatoes.
2
When serving, top with mozzarella and balsamic vinaigrette.