Meal Details
1. Walnut crusted tofu
660 cals, 25p, 10c, 56f (per meal)
1/2 cup (120mL)
2 lbs (907g)
1 1/3 cup, chopped (154g)
4 tbsp (60g)
8 clove(s) (24g)
4 tsp (20mL)
Recipe has been scaled from original by 4x. 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. Tomato and avocado salad
350 cals, 5p, 10c, 28f (per meal)
6 tbsp minced (90g)
6 tbsp (90mL)
3 avocado(s) (603g)
3 medium whole (2-3/5" dia) (369g)
1 1/2 tbsp (23mL)
1/2 tbsp (5g)
1/2 tbsp (9g)
1/2 tbsp, ground (3g)
Recipe has been scaled from original by 3x. Adjust cook times and pan sizes accordingly.
1
Add minced onions and lime juice to a bowl. Allow to sit for a few minutes to help break down the strong flavors of the onion.
2
Meanwhile, prepare the avocado and tomato.
3
Add the cubed avocado, diced tomato, oil, and all seasonings to the onion and lime; mix until coated.
4
Serve chilled.