Allergens
Meals | Tofu & Autumn Veg Bowl
Roasted tofu with butternut squash cranberry quinoa salad, pickled cabbage and carrots, and toasted pumpkin seeds.
(Low-carb option: swap quinoa for arugula & extra veg.)
Low-Carb Variant (arugula + mushrooms):
Calories: 380
-
Protein: 32 g
-
Carbohydrates: 19 g
-
Fat: 16 g
Nutrition Information
Ingredients
Ingredients: Roasted tofu (tofu [soy], olive oil, garlic, salt, pepper), butternut squash cranberry quinoa salad (quinoa, roasted butternut squash, dried cranberries, pecans [tree nuts], feta cheese [milk], apple cider vinaigrette [olive oil, apple cider vinegar, Dijon mustard, honey, garlic, salt, pepper]), pickled cabbage and carrots (red cabbage, carrot, vinegar, sugar, salt), pumpkin seeds [seeds].
Allergens: Soy, Tree Nuts, Milk, Seeds, Mustard
Allergens
Nutrition Facts
Ingredients
Ingredients: Roasted tofu (tofu [soy], olive oil, garlic, salt, pepper), butternut squash cranberry quinoa salad (quinoa, roasted butternut squash, dried cranberries, pecans [tree nuts], feta cheese [milk], apple cider vinaigrette [olive oil, apple cider vinegar, Dijon mustard, honey, garlic, salt, pepper]), pickled cabbage and carrots (red cabbage, carrot, vinegar, sugar, salt), pumpkin seeds [seeds].
Allergens: Soy, Tree Nuts, Milk, Seeds, Mustard
How to prepare
Mircowave
Microwave 2.5-3 minutes at 50% power
Oven
350 degrees in the stove top oven for 10 mins
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