Noodles with tofu, vegetables and soy sauce

Ingredients

• cooked noodles: 1 bowl, about 180 g
• tofu: 1 serving, about 120 g
• vegetables: 1 large plate, about 200 g
• sauce: 2 tbsp, about 25 g
• olive oil: 1 tbsp, about 5 g

Instructions

1. Weigh the dry pasta or cooked noodles.
2. Boil until done and drain the water.
3. Toss with the protein, vegetables and sauce by the gram amounts.

Nutrition

Contains: Gluten, Soy

Swaps

• The grain can be swapped for buckwheat, brown rice, bulgur or quinoa, cooked, 150-170 g.
• If you're cutting carbs, replace half the grain with vegetables 150-200 g.
• Tofu can be swapped for chicken/fish 150 g, 2 eggs, or cottage cheese 180 g.
• For a plant-based version: chickpeas or beans 160 g.
• Vegetables can be swapped for any non-starchy vegetables at the same weight.

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