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Potato, Brussels Sprouts, and Tofu Salad

Day 13 Lunch: Tofu Brussels Sprouts Salad

Prep Notes:

  • Use remaining brussels sprouts from last night's dinner.
  • Tofu Brussels Sprouts Salad

    From C&J Nutrition

    Potato, Brussels Sprouts, and Tofu Salad


    1. 2 teaspoons olive oil
      2 teaspoons apple cider vinegar
      1/2 teaspoon Dijon mustard
      1/4 teaspoon honey
      Pinch sea salt
      1 cup roasted potatoes
      1/2 cup cubed firm tofu
      2 cups roasted brussels sprouts


    1. Whisk together oil, vinegar, mustard, honey, and salt. Combine potatoes, tofu, and brussels sprouts, drizzle with dressing, and toss to coat.
    2. Eat cold or warm up in microwave.


    Calories: 448.5
    Protein: 28.7 g
    Carbohydrate: 46.7 g
    Dietary Fiber: 12.1 g
    Total Sugars: 7.532 g
    Total Fat: 20.6 g
    Saturated Fat: 2.981 g
    Sodium: 88.9 mg

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