YOUR SOLIN GENERATED RECIPE
Crispy Herbed Tofu Steaks with Roasted Vegetables
Enjoy a vibrant dish featuring crispy herbed tofu steaks paired with a colorful medley of roasted vegetables. Firm tofu is marinated in a blend of aromatic herbs and seasonings, then pan-seared and finished in the oven to achieve a golden crust. Roasted bell pepper, zucchini, and red onion complement the tofu perfectly, creating a balanced plate that’s both satisfying and bursting with flavor.
INGREDIENTS
400g Extra-Firm Tofu
1 medium Red Bell Pepper (approx. 150g)
1 medium Zucchini (approx. 196g)
0.5 small Red Onion (approx. 50g)
1 tbsp Extra-Virgin Olive Oil
1 tsp Garlic Powder
1 tsp Dried Thyme
1 tsp Dried Rosemary
Salt and Black Pepper to taste
PREPARATION
Press the tofu for at least 20 minutes to remove excess moisture, then slice into 1/2-inch thick steaks.
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
In a small bowl, combine garlic powder, dried thyme, dried rosemary, salt, and black pepper.
Lightly brush the tofu steaks with olive oil and sprinkle half of the herb mixture on both sides.
Heat a non-stick skillet over medium-high heat and sear the tofu steaks for 2 minutes on each side until they begin to brown.
Place the seared tofu on the prepared baking sheet. Arrange chopped red bell pepper, sliced zucchini, and red onion around the tofu. Drizzle the vegetables with a bit of olive oil and season with the remaining herb mixture.
Roast in the preheated oven for 15-20 minutes, or until the tofu is crispy on the edges and the vegetables are tender with slight caramelization.
Remove from the oven, adjust seasoning if needed, and serve warm.