Citrus-Glazed Pan Seared Tofu with Fresh Spring Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Citrus-Glazed Pan Seared Tofu with Fresh Spring Vegetables

YOUR SOLIN GENERATED RECIPE

Citrus-Glazed Pan Seared Tofu with Fresh Spring Vegetables

A vibrant, plant-powered dish featuring pan-seared extra firm tofu glazed in a bright citrus dressing, paired with a medley of crisp spring vegetables and nutty edamame. This dish delivers a balanced explosion of flavors and textures for a satisfying meal any time of day.

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NUTRITION

490kcal
Protein
39.1g
Fat
24.8g
Carbs
43g

SERVINGS

1 serving

INGREDIENTS

300g Extra Firm Tofu

100g Shelled Edamame

50g Snap Peas

1/2 medium Red Bell Pepper

1 medium Carrot

60ml Fresh Orange Juice

1 tbsp Low-Sodium Soy Sauce

1 tsp Agave Nectar

1 clove Garlic, minced

1 tsp Olive Oil

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PREPARATION

  • 1

    Press the tofu to remove excess moisture, then cut into 1/2-inch thick slices.

  • 2

    In a small bowl, whisk together orange juice, soy sauce, agave nectar, and minced garlic to create the citrus glaze.

  • 3

    Heat olive oil in a non-stick pan over medium-high heat. Add the tofu slices and sear each side until golden brown, about 3-4 minutes per side.

  • 4

    Pour half of the citrus glaze over the tofu during the last minute of cooking, turning the slices to coat evenly.

  • 5

    Meanwhile, lightly steam or sauté snap peas, bell pepper slices, carrot strips, and edamame until just tender but still vibrant and crisp.

  • 6

    Plate the seared tofu with a generous serving of the spring vegetables. Drizzle the remaining glaze over the top for an extra burst of citrus flavor.

  • 7

    Serve warm and enjoy the balanced medley of textures and bright flavors.

Citrus-Glazed Pan Seared Tofu with Fresh Spring Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Citrus-Glazed Pan Seared Tofu with Fresh Spring Vegetables

YOUR SOLIN GENERATED RECIPE

Citrus-Glazed Pan Seared Tofu with Fresh Spring Vegetables

A vibrant, plant-powered dish featuring pan-seared extra firm tofu glazed in a bright citrus dressing, paired with a medley of crisp spring vegetables and nutty edamame. This dish delivers a balanced explosion of flavors and textures for a satisfying meal any time of day.

NUTRITION

490kcal
Protein
39.1g
Fat
24.8g
Carbs
43g

SERVINGS

1 serving

INGREDIENTS

300g Extra Firm Tofu

100g Shelled Edamame

50g Snap Peas

1/2 medium Red Bell Pepper

1 medium Carrot

60ml Fresh Orange Juice

1 tbsp Low-Sodium Soy Sauce

1 tsp Agave Nectar

1 clove Garlic, minced

1 tsp Olive Oil

PREPARATION

  • 1

    Press the tofu to remove excess moisture, then cut into 1/2-inch thick slices.

  • 2

    In a small bowl, whisk together orange juice, soy sauce, agave nectar, and minced garlic to create the citrus glaze.

  • 3

    Heat olive oil in a non-stick pan over medium-high heat. Add the tofu slices and sear each side until golden brown, about 3-4 minutes per side.

  • 4

    Pour half of the citrus glaze over the tofu during the last minute of cooking, turning the slices to coat evenly.

  • 5

    Meanwhile, lightly steam or sauté snap peas, bell pepper slices, carrot strips, and edamame until just tender but still vibrant and crisp.

  • 6

    Plate the seared tofu with a generous serving of the spring vegetables. Drizzle the remaining glaze over the top for an extra burst of citrus flavor.

  • 7

    Serve warm and enjoy the balanced medley of textures and bright flavors.