Meal Details
1. Cashew tofu veggie sheet pan
762cal, 34p, 47c, 45f (per meal)
4 cup chopped (364g)
4 tbsp (60mL)
1 cup (240mL)
4 tbsp (60mL)
4 tsp (12g)
2 tsp (5g)
1 1/3 cup (182g)
4 medium (244g)
1 3/4 lbs (794g)
2 large (328g)
Recipe has been scaled from original by 2x. Adjust cook times and pan sizes accordingly.
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
148cal, 5p, 19c, 5f (per meal)
2 1/2 tsp (12mL)
1 1/3 large (60g)
6 1/2 tbsp (54g)
9 1/2 tbsp (80g)
1 1/3 tbsp (18mL)
6 1/2 tbsp (76g)
5/6 clove(s) (2g)
Recipe has been scaled from original by 0.4x. 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.