Meal Details
1. Tofu spinach scramble
481cal, 27p, 11c, 35f (per meal)
6 tbsp (90mL)
1/2 tbsp, ground (3g)
1/4 tbsp (5g)
2 tbsp (30mL)
12 cup(s) (360g)
2 1/2 lbs (1191g)
3 cup cherry tomatoes (447g)
Recipe has been scaled from original by 3x. Adjust cook times and pan sizes accordingly.
1
In a medium bowl, mix together the tofu, salt, and pepper (feel free to season as you like). Set aside.
2
Heat the oil in a skillet over medium-high heat. Add the tofu and cook, stirring occasionally, for about 5 minutes until it is lightly browned.
3
Add the spinach, tomatoes, and lemon juice and stir until the spinach has wilted and the tomatoes are warmed through, about a minute or two.
4
Serve.
2. Blueberries
95cal, 1p, 18c, 0f (per meal)
4 cup (592g)
Recipe has been scaled from original by 2x. Adjust cook times and pan sizes accordingly.
1
Rinse off blueberries and serve.
3. Simple sauteed spinach
199cal, 7p, 5c, 14f (per meal)
1 tsp, ground (2g)
1 tsp (6g)
4 tbsp (60mL)
32 cup(s) (960g)
4 clove (12g)
Recipe has been scaled from original by 4x. Adjust cook times and pan sizes accordingly.
1
Heat the oil in the pan over medium heat.
2
Add the garlic and sauté for a minute or two until fragrant.
3
Over high heat, add the spinach, salt, and pepper and stir rapidly until spinach has wilted.
4
Serve.