Crispy Tofu Steak with Roasted Vegetables

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

Crispy Tofu Steak with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Tofu Steak with Roasted Vegetables

Enjoy a savory and satisfying plant-based meal featuring crispy marinated tofu steak paired with roasted red bell pepper and broccoli. This dish is enhanced with a light drizzle of olive oil and a sprinkle of garlic powder, offering a delightful balance of textures and flavors that's both hearty and vibrant.

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NUTRITION

411kcal
Protein
32.5g
Fat
17.3g
Carbs
40g

SERVINGS

1 serving

INGREDIENTS

250g Extra-Firm Tofu

100g Canned Chickpeas (drained, no salt added)

100g Red Bell Pepper

100g Broccoli Florets

1 tsp Extra Virgin Olive Oil

1 tsp Garlic Powder

Salt & Black Pepper to taste

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PREPARATION

  • 1

    Press the tofu for at least 15 minutes to remove excess moisture. Cut the tofu into thick steak-like slices.

  • 2

    In a shallow dish, gently coat the tofu slices with garlic powder, salt, and black pepper.

  • 3

    Heat a skillet over medium-high heat and add the olive oil. Sear the tofu slices on each side until golden and crispy, about 3-4 minutes per side.

  • 4

    While the tofu is cooking, preheat your oven to 400°F (200°C). Toss the red bell pepper and broccoli florets with a pinch of salt and a drizzle of olive oil if desired.

  • 5

    Spread the vegetables on a baking sheet and roast for about 15 minutes until they are tender and slightly charred at the edges.

  • 6

    Warm the canned chickpeas in a small pan over medium heat for 3-4 minutes, seasoning lightly with salt and pepper.

  • 7

    Plate the crispy tofu steak alongside the roasted vegetables and warm chickpeas, and serve immediately.

Crispy Tofu Steak with Roasted Vegetables

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

Crispy Tofu Steak with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Tofu Steak with Roasted Vegetables

Enjoy a savory and satisfying plant-based meal featuring crispy marinated tofu steak paired with roasted red bell pepper and broccoli. This dish is enhanced with a light drizzle of olive oil and a sprinkle of garlic powder, offering a delightful balance of textures and flavors that's both hearty and vibrant.

NUTRITION

411kcal
Protein
32.5g
Fat
17.3g
Carbs
40g

SERVINGS

1 serving

INGREDIENTS

250g Extra-Firm Tofu

100g Canned Chickpeas (drained, no salt added)

100g Red Bell Pepper

100g Broccoli Florets

1 tsp Extra Virgin Olive Oil

1 tsp Garlic Powder

Salt & Black Pepper to taste

PREPARATION

  • 1

    Press the tofu for at least 15 minutes to remove excess moisture. Cut the tofu into thick steak-like slices.

  • 2

    In a shallow dish, gently coat the tofu slices with garlic powder, salt, and black pepper.

  • 3

    Heat a skillet over medium-high heat and add the olive oil. Sear the tofu slices on each side until golden and crispy, about 3-4 minutes per side.

  • 4

    While the tofu is cooking, preheat your oven to 400°F (200°C). Toss the red bell pepper and broccoli florets with a pinch of salt and a drizzle of olive oil if desired.

  • 5

    Spread the vegetables on a baking sheet and roast for about 15 minutes until they are tender and slightly charred at the edges.

  • 6

    Warm the canned chickpeas in a small pan over medium heat for 3-4 minutes, seasoning lightly with salt and pepper.

  • 7

    Plate the crispy tofu steak alongside the roasted vegetables and warm chickpeas, and serve immediately.