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. Rice & quinoa
160cal, 5p, 30c, 2f (per meal)
1
Add the rice, quinoa, water, and a pinch of salt to a pot and stir.
2
Bring to a boil over high heat. Once boiling, reduce the heat to low, cover, and simmer for 15-20 minutes, or until the water is absorbed and both the rice and quinoa are tender.
3
Remove from the heat and let sit, covered, for 5 minutes. Fluff with a fork and serve.