YOUR SOLIN GENERATED RECIPE
Crispy Herbed Tofu Steak with Roasted Vegetables
A vibrant plate featuring a golden, crispy herbed tofu steak served alongside a medley of roasted broccoli, red bell pepper, and zucchini, finished with a side of protein-packed edamame. This dish balances hearty textures and fresh flavors with a light drizzle of olive oil and aromatic herbs for a satisfying, nutrient-dense meal.
INGREDIENTS
300g Extra Firm Tofu
75g Shelled Edamame
91g Broccoli (1 cup chopped)
60g Red Bell Pepper (1/2 pepper)
100g Zucchini (half medium)
1 tsp Olive Oil
0.5 tsp Dried Rosemary
0.5 tsp Dried Thyme
1 tsp Garlic Powder
Salt and Black Pepper to taste
PREPARATION
Press the tofu for at least 15 minutes to remove excess moisture and then slice it into 1/2-inch thick steaks.
In a shallow dish, drizzle a small amount of olive oil and sprinkle dried rosemary, dried thyme, garlic powder, salt, and black pepper. Gently coat the tofu steaks in the herb mixture and let marinate for 10 minutes.
Preheat the oven to 400°F. On a baking sheet, toss the chopped broccoli, red bell pepper, and zucchini with a drizzle of olive oil, additional herbs if desired, and a pinch of salt and pepper.
Place the vegetables in the oven and roast for 18-20 minutes until tender and slightly caramelized.
While the vegetables roast, heat a non-stick skillet over medium-high heat. Cook the marinated tofu steaks for about 3-4 minutes per side or until they are golden and crispy.
Warm the shelled edamame in the microwave or on the stovetop for 2-3 minutes.
Plate the crispy herbed tofu steak alongside the roasted vegetables and edamame, and serve immediately.