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. Brown rice
229cal, 5p, 46c, 2f (per meal)
1 tsp (6g)
2 2/3 cup(s) (632mL)
1 tsp, ground (2g)
1 1/3 cup (253g)
Recipe has been scaled from original by 1.33x. Adjust cook times and pan sizes accordingly.
1
(Note: Follow rice package instructions if they differ from below)
2
Rinse the starch off the rice in a strainer under cold water for 30 seconds.
3
Bring the water to a boil over high heat in a large pot that has a tight fitting lid.
4
Add the rice, stir it just once, and simmer, covered, for 30-45 minutes or until water is absorbed.
5
Remove from the heat and let it sit, covered for 10 more minutes. Fluff with a fork.