carribean tofu bento

today’s lunch (made yesterday) came together quickly — no recipes involved, just soy boy’s carribean tofu, which is spiced so beautifully as to make a tasty meal with the addition of just nutty brown rice and a few garnishes. this lunch is totally in keeping with the tone it up nutrition plan‘s simple “lean, clean and green” philosophy!

nutritional info below.

• brown rice (basmati and short-grain blend with a little bit of margarine in the rice cooker), 176 calories (1.6 g. fat [0.2 g saturated, 0.3 g. poly, 0.3g mono, 0.2g trans], 12.2 mg. sodium, 36.7 g carbs [1.1 g. fiber], 2.8 g. protein)
• 3 0z. carribean tofu, 150 calories (7.5 g. fat [1.5 g. saturated], 360 mg. sodium, 5.2 g. carbs [2.2 g. sugar], 15 g. protein, 18% calcium, 9% iron)
• 2 shisito peppers, 8 calories (0.2 g. fat, 2 g. carbs [8 g. fiber, 1 g. sugar], 0.4 g. protein, 20% vitamin C)
• glazed lotus root (i purchased mine from the pre-made namul section at my korean grocer, but guesstimated nutritional information from shinshine’s easy recipe), 31 calories (0.4 g. fat [0.1 g. saturated, 01. g. poly, 0.1 g. mono], 279.2 mg. sodium, 145.5 mg. potassium, 6.7 g. carbs [1.2 g. fiber, 2.2 g. sugar], 0.9 g. protein, 18% vitamin C)
• pickled radish, 5 calories (180 mg. sodium, 1 g. carbs [0.2 g. fiber])
• 1/2 sliced mini-cucumber (buried underneath the rice to cut down the rice portion), 6 calories (1.5 carbs [1 g. fiber, 0.5 g. sugar], 0.5 g. protein, 4% vitamin C)

TOTAL: 376 calories — staying the course!