Meal Details
1. Walnut crusted tofu
825 cals, 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 tomatoes and carrots
195 cals, 8p, 14c, 6f (per meal)
6 tbsp (90mL)
4 medium whole (2-3/5" dia) (492g)
2 medium (122g)
4 hearts (2000g)
Recipe has been scaled from original by 2x. Adjust cook times and pan sizes accordingly.
1
In a large bowl, add the lettuce, tomato, and carrots; mix.
2
Pour dressing over when serving.