Meal Details
1. Cashew tofu veggie sheet pan
381cal, 17p, 24c, 22f (per meal)
2 cup chopped (182g)
2 tbsp (30mL)
1/2 cup (120mL)
2 tbsp (30mL)
2 tsp (6g)
1 tsp (2g)
2/3 cup (91g)
2 medium (122g)
14 oz (397g)
1 large (164g)
1
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2
Add the tofu, broccoli, carrots, and bell pepper, and toss with the oil, paprika, and some salt and pepper. Roast for 15 minutes.
3
Meanwhile, make the sauce by mixing the soy sauce, maple syrup, and garlic powder in a small bowl.
4
Remove the baking sheet from the oven and drizzle the sauce over the tofu and vegetables. Return to the oven and bake for 15 minutes more. During the last 5 minutes, add the cashews and continue roasting. Serve.
2. Veggie fried rice
295cal, 11p, 38c, 10f (per meal)
5 tsp (24mL)
2 1/2 large (120g)
13 tbsp (109g)
1 1/3 cup (161g)
2 1/2 tbsp (36mL)
13 tbsp (152g)
1 1/2 clove(s) (5g)
Recipe has been scaled from original by 0.8x. Adjust cook times and pan sizes accordingly.
1
Follow instructions on package for cooking rice. Should yield about 3 or 4 cups once cooked. Let cool.
2
Heat half of the oil in a large pan over medium heat. Add the garlic and cook for about a minute.
3
Crack the eggs in the pan and gently push them around the pan for 1 or 2 minutes until barely cooked.
4
Add the other half of the oil and the rice and let cook another few minutes. Stir frequently.
5
Add the corn, peas, and soy sauce and stir for another 1-2 minutes.
6
Remove from heat and serve.