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Jalapeño-Apricot Tofu with Peppers and Noodles

Jalapeño-Apricot Tofu with Peppers and Noodles

Ingredients

  • 1 tablespoon olive oil
  • 8 ounces extra-firm tofu, sliced into 1/4"-thick fillets
  • 1/2 small red bell pepper, seeded and cut into strips
  • 1/2 small green bell pepper, seeded and cut into strips
  • 1 small jalapeno, seeded and chopped
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • 8 ounces cooked rice noodles
  • 4 dried apricots, chopped

Directions

  1. Coat a large skillet with olive oil and heat over medium-high heat. Add tofu and cook for 3-5 minutes on each side or until golden brown. Remove tofu from pan and set aside.
  2. Add peppers and jalapeno to skillet and cook for 5 minutes or until slightly softened; return tofu to skillet and season with salt and garlic powder. Remove from heat.
  3. Place even amounts of noodles in each of two serving bowls and top each with half the tofu, half the peppers, and half the apricots. Serve warm.

Note

Nutrition Information

Per serving: 308 kcal cal., 11.2 g fat) (1194 mg sodium, 3.2 g fiber, 7.9 g sugar, 14.2 g pro.. Percent Daily Values are based on a 2,000 calorie diet

Beet Salad with Honey-Ginger Tofu

Beet Salad with Honey-Ginger Tofu

Ingredients

  • 2 tablespoons olive oil, divided
  • 8 ounces extra-firm tofu, sliced into 1/2" strips
  • 1" gingerroot, peeled and sliced thin
  • 2 tablespoons honey
  • 4 cups spinach
  • 1 cup prepared millet
  • 2 small cooked beets, peeled and thinly sliced (preferably with a mandoline)

Directions

  1. Coat a large skillet with 1 tablespoon olive oil and heat over medium heat. Add tofu and ginger. Drizzle ingredients with honey and saute for 5 minutes or until tofu is slightly browned. Remove from heat to cool.
  2. Add 2 cups fresh spinach to each of two serving bowls. Top each bowl with 1/2 cup millet and an equal amount of beets.
  3. Pour half of the tofu mixture into each bowl and drizzle each bowl with 1/2 tablespoon olive oil.

Note

Nutrition Information

Per serving: 654 kcal cal., 19.8 g fat) (95.2 g carb., 11.3 g fiber, 17.6 g sugar, 24.9 g pro.. Percent Daily Values are based on a 2,000 calorie diet

Thai Steak Stir-Fry

Thai Steak Stir-Fry

Ingredients

  • 2 tablespoons sesame oil, divided
  • 1 cup peeled and sliced carrots
  • 1 cup chopped lemongrass
  • 2 tablespoons low-sodium soy sauce
  • 12 ounces lean beef, sliced into 1/4" strips
  • 1 cup pea pods
  • 1 tablespoon curry powder
  • 1 teaspoon garlic powder
  • 2 cups cooked rice noodles
  • 1/2 cup peeled and shredded carrots

Directions

  1. Coat a large skillet with 1 tablespoon sesame oil and heat over medium heat. Add carrots and lemongrass and cook until slightly softened, about 7 minutes.
  2. Drizzle 1 tablespoon sesame oil and soy sauce in skillet and add beef and pea pods. Season with curry powder and garlic powder and stir while cooking for 5-7 minutes or until beef is cooked through.
  3. Add rice noodles to skillet and toss to combine ingredients thoroughly. Remove from heat.
  4. Pour equal amounts of noodles into each of two serving bowls.
  5. Pour equal amounts of stir-fry over noodles. Garnish each with 1/4 cup shredded carrots. Serve hot.

Note

Nutrition Information

Per serving: 680 kcal cal., 24.4 g fat) (65.6 g carb., 7.1 g fiber, 5.9 g sugar, 43.6 g pro.. Percent Daily Values are based on a 2,000 calorie diet

Oriental Chicken Salad with Mandarin Dressing

Oriental Chicken Salad with Mandarin Dressing

Ingredients

  • 2 (4-ounce) grilled chicken breasts
  • 4 mandarin oranges, seeded, peeled, and segmented
  • 1/4 cup sesame seeds
  • 1/2 cup cranberries
  • 2 tablespoons sesame oil
  • 2 tablespoons rice wine vinegar
  • 4 cups chopped spinach
  • 1 cup cooked quinoa

Directions

  1. Tear chicken into bite-sized pieces and place in a large bowl. Add oranges, sesame seeds, cranberries, sesame oil, and vinegar. Toss to combine.
  2. Place 2 cups spinach in each of two serving bowls and top each with 1/2 cup quinoa. Spoon equal amounts of chicken and fruit mixture over each. Serve chilled.

Note

Nutrition Information

Per serving: 613 kcal cal., 27 g fat) (49.6 g carb., 9.9 g fiber, 18.3 g sugar, 44.9 g pro.. Percent Daily Values are based on a 2,000 calorie diet

Sweet Potato Quinoa Patties with Creamy Slaw

Sweet Potato Quinoa Patties with Creamy Slaw

Ingredients

  • 1 small sweet potato, baked and skin removed, cut into 1" cubes
  • 1 tablespoon salt
  • 1 tablespoon pepper
  • 1 tablespoon garlic powder
  • 1/4 tablespoon garlic powder
  • 2 tablespoons lime juice
  • 2 tablespoons water
  • 1/2 cup cooked quinoa
  • 1 tablespoon olive oil
  • 3/4 cup nonfat yogurt
  • 2 tablespoons honey
  • 1 tablespoon lemon juice
  • 1 cup peeled and shredded carrots
  • 1 cup shredded cabbage

Directions

  1. In a blender, combine sweet potato, salt, pepper, garlic powder, cayenne, lime juice, and water. Blend on high until a thick paste develops, about 2 minutes.
  2. Move sweet potato mixture to a large bowl and combine with quinoa. Form 4 equally sized patties.
  3. Coat a large skillet with olive oil and heat over medium heat. Cook patties for 3-4 minutes on each side until lightly browned. Remove from heat and place patties on paper towels to absorb excess moisture.
  4. In a large bowl, combine yogurt, honey, and lemon juice and whisk until thoroughly combined. Add carrots and cabbage and toss to coat.
  5. Add equal amounts of slaw to each of two serving bowls and top each with 2 sweet potato patties. Serve warm or chilled.

Note

Nutrition Information

Per serving: 295 kcal cal., 4.5 g fat) (1319 mg sodium, 6.2 g fiber, 31.6 g sugar, 9.7 g pro.. Percent Daily Values are based on a 2,000 calorie diet