Meal Details
1. Walnut crusted tofu
824cal, 31p, 13c, 71f (per meal)
10 tbsp (150mL)
2 1/2 lbs (1134g)
1 2/3 cup, chopped (193g)
5 tbsp (75g)
10 clove(s) (30g)
5 tsp (25mL)
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 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. Simple salad with celery, cucumber & tomato
213cal, 7p, 21c, 8f (per meal)
3 1/3 cucumber (8-1/4") (1003g)
3 1/3 medium whole (2-3/5" dia) (410g)
3 1/3 package (5.5 oz) (517g)
6 2/3 stalk, medium (7-1/2" - 8" long) (267g)
10 tbsp (150mL)
Recipe has been scaled from original by 3.33x. Adjust cook times and pan sizes accordingly.
1
Mix all vegetables in a large bowl.
2
Drizzle salad dressing over when serving.