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. White rice
218cal, 4p, 49c, 0f (per meal)
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
Add the rice, water, and a pinch of salt to a pot and stir.
3
Bring to a boil over high heat. Once boiling, reduce the heat to low, cover, and simmer for 15-18 minutes, or until the water is absorbed and the rice is tender.
4
Remove from the heat and let sit, covered, for 5 minutes.
5
Fluff with a fork and serve.