Herbed Pan-Seared Tofu Steaks with Roasted Vegetables

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

Herbed Pan-Seared Tofu Steaks with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Herbed Pan-Seared Tofu Steaks with Roasted Vegetables

Savor a vibrant dish featuring thick slices of marinated firm tofu, pan-seared to achieve a crispy exterior while keeping a soft, flavorful center. Accompanied by a colorful medley of roasted zucchini and red bell pepper tossed with fragrant herbs, this meal is both satisfying and balanced. The addition of crispy roasted chickpeas elevates the protein content and provides a delightful crunch, making it a perfect option for breakfast, lunch, or dinner.

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NUTRITION

481kcal
Protein
34.8g
Fat
22.2g
Carbs
41.5g

SERVINGS

1 serving

INGREDIENTS

300g firm tofu

1/2 cup chickpeas

1 medium zucchini

1 medium red bell pepper

1 teaspoon olive oil

1 tablespoon mixed fresh herbs

Salt & Pepper to taste

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PREPARATION

  • 1

    Press the tofu to remove excess moisture and then cut it into 1/2-inch thick steaks.

  • 2

    In a shallow dish, lightly coat the tofu steaks with a drizzle of olive oil, fresh herbs, salt, and pepper.

  • 3

    Preheat your pan over medium heat and add a small splash of olive oil. Pan-sear the tofu steaks for about 3-4 minutes on each side until golden brown and crispy.

  • 4

    Meanwhile, preheat the oven to 400°F. Chop the zucchini and red bell pepper into bite-sized pieces. Toss the vegetables with olive oil, salt, pepper, and additional herbs if desired.

  • 5

    Spread the vegetables on a baking tray and roast in the preheated oven for 15-20 minutes, or until they become tender with slight caramelization.

  • 6

    In a small bowl, toss the chickpeas with a pinch of salt, pepper, and a sprinkling of herbs. If desired, you can roast them with the vegetables for the final 10 minutes to achieve a crispy texture.

  • 7

    Plate the pan-seared tofu steaks alongside the roasted vegetables and chickpeas. Serve warm and enjoy the delightful blend of textures and flavors.

Herbed Pan-Seared Tofu Steaks with Roasted Vegetables

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

Herbed Pan-Seared Tofu Steaks with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Herbed Pan-Seared Tofu Steaks with Roasted Vegetables

Savor a vibrant dish featuring thick slices of marinated firm tofu, pan-seared to achieve a crispy exterior while keeping a soft, flavorful center. Accompanied by a colorful medley of roasted zucchini and red bell pepper tossed with fragrant herbs, this meal is both satisfying and balanced. The addition of crispy roasted chickpeas elevates the protein content and provides a delightful crunch, making it a perfect option for breakfast, lunch, or dinner.

NUTRITION

481kcal
Protein
34.8g
Fat
22.2g
Carbs
41.5g

SERVINGS

1 serving

INGREDIENTS

300g firm tofu

1/2 cup chickpeas

1 medium zucchini

1 medium red bell pepper

1 teaspoon olive oil

1 tablespoon mixed fresh herbs

Salt & Pepper to taste

PREPARATION

  • 1

    Press the tofu to remove excess moisture and then cut it into 1/2-inch thick steaks.

  • 2

    In a shallow dish, lightly coat the tofu steaks with a drizzle of olive oil, fresh herbs, salt, and pepper.

  • 3

    Preheat your pan over medium heat and add a small splash of olive oil. Pan-sear the tofu steaks for about 3-4 minutes on each side until golden brown and crispy.

  • 4

    Meanwhile, preheat the oven to 400°F. Chop the zucchini and red bell pepper into bite-sized pieces. Toss the vegetables with olive oil, salt, pepper, and additional herbs if desired.

  • 5

    Spread the vegetables on a baking tray and roast in the preheated oven for 15-20 minutes, or until they become tender with slight caramelization.

  • 6

    In a small bowl, toss the chickpeas with a pinch of salt, pepper, and a sprinkling of herbs. If desired, you can roast them with the vegetables for the final 10 minutes to achieve a crispy texture.

  • 7

    Plate the pan-seared tofu steaks alongside the roasted vegetables and chickpeas. Serve warm and enjoy the delightful blend of textures and flavors.