Recently I have been trying to create more meatless meals, mostly lunches, to lessen my meat intake. It is kind of crazy to me that I was a vegetarian for nine years (yup! nine years) and now find that I eat meat at almost every meal in some form or another. So I am trying to add in more meatless meals but also trying not to go on carb overload. A good solution to that has been tofu. This recipe was inspired by a salad of the same name I have seen at Whole Foods, but I decided to create my own. You can make a million variations on this with whatever vegetables you like, and you could even throw in some cheese or deli meat if you wanted. If you have this as a meal, you will probably need two servings, which would be 6 points plus.
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*It is recommended that you always press or dry out your tofu before using it to take out the added moisture. I follow this simple technique to dry mine out. Cut tofu crosswise into 6 slices. Arrange in 1 layer on a triple layer of paper towels and top with another triple layer of towels. Weight with a shallow baking pan or baking sheet and let stand 2 minutes. Repeat weighting with dry paper towels 2 more times.
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