Diet Salad Meal Prep Lunchbox

Name: Diet Salad Meal Prep Lunchbox
Total time: 40 min
Cuisine: Korean
Ingredients: Carrot appropriate amount; Cucumber appropriate amount; Tomato appropriate amount; Celery appropriate amount; Romaine lettuce appropriate amount; Tofu 2 blocks; Eggplant appropriate amount; Mushroom appropriate amount; White wine vinegar appropriate amount; Olive oil appropriate amount

Making a diet salad meal prep lunchbox that stays fresh for a week and is easy to eat.

KoreanOther

⏱️ 40 min total📝 10 steps

🍳 Start Cooking

What You'll Need

Carrotappropriate amount

Cucumberappropriate amount

Tomatoappropriate amount

Celeryappropriate amount

Romaine lettuceappropriate amount

Tofu2 blocks

Eggplantappropriate amount

Mushroomappropriate amount

White wine vinegarappropriate amount

Olive oilappropriate amount

Instructions

Peel the cucumber completely, remove the seeds in the center as they soften easily, and cut into bite-sized pieces.

Peel the tomatoes, remove the stems, and wash them thoroughly.

Since celery is firm, chop it into smaller pieces, and use a julienne peeler to shred the carrots.

Wash the romaine lettuce, remove the moisture using a salad spinner, place it in a plastic bag with a paper towel, and seal it tightly.

Rinse the two blocks of tofu and cut them into cubes.

Cook in an air fryer at 230 degrees for 15 minutes, flipping them halfway through to achieve crispy-on-the-outside, soft-on-the-inside tofu.

⏱️ 15m 0s

Cut the eggplant and mushrooms into large pieces, as they will shrink when roasted.

Roast the eggplant and mushrooms separately in an air fryer at 230 degrees for about 15 minutes, checking and flipping them halfway through until golden brown.

⏱️ 15m 0s

Pack the ingredients into containers in order. Use a dressing made of white wine vinegar and olive oil.

Microwave for 10 minutes to finish the pasta.

⏱️ 10m 0s