Pan-Seared Herbed Tofu Steaks with Roasted Vegetables

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

Pan-Seared Herbed Tofu Steaks with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Pan-Seared Herbed Tofu Steaks with Roasted Vegetables

Enjoy a hearty, plant-based meal featuring crispy, pan-seared tofu steaks infused with aromatic herbs, served alongside a colorful medley of roasted vegetables. This dish offers a delightful contrast of textures and vibrant flavors, making it a satisfying option for a nutritious dinner.

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NUTRITION

531kcal
Protein
37.8g
Fat
27.1g
Carbs
29.6g

SERVINGS

1 serving

INGREDIENTS

400g Extra Firm Tofu

100g Broccoli

100g Red Bell Pepper

100g Zucchini

50g Carrot

1 tbsp Extra Virgin Olive Oil

1 tbsp Mixed Fresh Herbs

1 Garlic Clove

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PREPARATION

  • 1

    Press the tofu for at least 15 minutes to remove excess moisture, then slice into thick steaks.

  • 2

    Preheat the oven to 425°F and line a baking sheet with parchment paper. Cut the broccoli, red bell pepper, zucchini, and carrot into bite-sized pieces. Toss with half a tablespoon of olive oil, salt, and pepper.

  • 3

    Roast the vegetables in the oven for 20-25 minutes until tender and slightly charred, stirring halfway through.

  • 4

    While vegetables roast, heat the remaining olive oil in a non-stick skillet over medium-high heat. Mince the garlic and chop the fresh herbs.

  • 5

    Season the tofu steaks with salt, pepper, and the chopped herbs. Add the tofu to the skillet and sear for about 3-4 minutes on each side until golden and crispy.

  • 6

    Add the minced garlic during the last minute of searing to infuse flavor without burning.

  • 7

    Plate the herbed tofu steaks and accompany them with the roasted vegetables. Serve warm and enjoy!

Pan-Seared Herbed Tofu Steaks with Roasted Vegetables

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

Pan-Seared Herbed Tofu Steaks with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Pan-Seared Herbed Tofu Steaks with Roasted Vegetables

Enjoy a hearty, plant-based meal featuring crispy, pan-seared tofu steaks infused with aromatic herbs, served alongside a colorful medley of roasted vegetables. This dish offers a delightful contrast of textures and vibrant flavors, making it a satisfying option for a nutritious dinner.

NUTRITION

531kcal
Protein
37.8g
Fat
27.1g
Carbs
29.6g

SERVINGS

1 serving

INGREDIENTS

400g Extra Firm Tofu

100g Broccoli

100g Red Bell Pepper

100g Zucchini

50g Carrot

1 tbsp Extra Virgin Olive Oil

1 tbsp Mixed Fresh Herbs

1 Garlic Clove

PREPARATION

  • 1

    Press the tofu for at least 15 minutes to remove excess moisture, then slice into thick steaks.

  • 2

    Preheat the oven to 425°F and line a baking sheet with parchment paper. Cut the broccoli, red bell pepper, zucchini, and carrot into bite-sized pieces. Toss with half a tablespoon of olive oil, salt, and pepper.

  • 3

    Roast the vegetables in the oven for 20-25 minutes until tender and slightly charred, stirring halfway through.

  • 4

    While vegetables roast, heat the remaining olive oil in a non-stick skillet over medium-high heat. Mince the garlic and chop the fresh herbs.

  • 5

    Season the tofu steaks with salt, pepper, and the chopped herbs. Add the tofu to the skillet and sear for about 3-4 minutes on each side until golden and crispy.

  • 6

    Add the minced garlic during the last minute of searing to infuse flavor without burning.

  • 7

    Plate the herbed tofu steaks and accompany them with the roasted vegetables. Serve warm and enjoy!