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Method
Place the lime rind and juice, oil and peanut butter into a bowl and season with black pepper. Whisk to combine and set aside.
Heat a large non-stick skillet over medium heat. Cook the tofu for 3 to 5 minutes or until heated through and crispy, golden brown.
Divide the zoodles, cabbage, cucumber and cilantro between serving bowls. Top with the warm tofu, drizzle over the dressing and serve.
Nutrition facts per serving
Makes 2 servings
Food Groups
V
|
1.7 |
F
|
0.2 |
C
|
0 |
PD
|
1 |
Ft
|
3.5 |
S
|
0 |
Nutrition Facts
Calories | 317 |
Total Fat | 22.5 g |
- Saturated Fat | 3.8 g |
Cholesterol | 0 mg |
Sodium | 29 mg |
Total Carbohydrate | 16.6 g |
- Dietary Fiber | 5.8 g |
- Total Sugars | 7.3 g |
-- Added Sugars | 0 g |
Protein | 19.2 g |
Free weight loss calculator
Discover how long it will take to reach your weight loss goals with our free weight loss calculator.