Mexi-Lunch

February 23, 2010 at 12:57 pm 4 comments

Pardon the iPhone photos this afternoon! This week I took a change from my usual bring-leftovers-for-lunch routine, and actually planned a lunch for the week.  It’s a take on the Panera BBQ Chopped Chicken Salad, sans chicken.

I pan grilled pressed cubes of tofu after rolling them in paprika, and then let the hickory smoked bbq sauce cook for a few minutes in the pan with the tofu (coating all pieces). 

I then let the tofu mix chill overnight before coming up with this delicious combo:

  • 2 cups of romaine (should probably be more)
  • 1/5 block of lite firm tofu with hickory barbecue sauce
  • 1/4 cup black beans
  • 1/4 cup corn
  • 1/4 cup mango peach salsa (YUM)
  • 1/2 serving (or 9 chips) of guiltless gourmet tortilla chips

Throw it all together for the above deliciousness!  I’m totally loving this lunch, and would recommend maybe a squeeze of lime juice to really step it up over the top. 

Nutrition: 265 calories, 16g protein, 47g carbs, 5g fat.

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Entry filed under: lunch, salad, tofu, vegan. Tags: , , , , .

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4 Comments Add your own

  • 1. Rachel  |  February 23, 2010 at 1:59 pm

    yum!!

    Reply
  • 2. Katie  |  February 23, 2010 at 2:58 pm

    YUM! I agree, lime makes everything a little better.

    Reply
  • 3. Tami (Vegan Appetite)  |  February 23, 2010 at 3:47 pm

    This looks delicious!

    Reply
    • 4. Amanda P  |  February 23, 2010 at 8:49 pm

      Thank you! I’m actually enjoying eating a salad for lunch, despite the polar weather!

      Reply

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