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

Savor these flavorful tofu steaks, pan-seared to achieve a crisp, golden exterior while remaining delightfully tender inside. Complemented by a medley of roasted red bell pepper and zucchini, and enhanced with fresh rosemary and thyme, this dish offers a balanced meal that delights the palate with every bite.

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NUTRITION

524kcal
Protein
36.1g
Fat
30.8g
Carbs
21.8g

SERVINGS

1 serving

INGREDIENTS

400g Extra Firm Tofu

1 Red Bell Pepper (approx. 150g)

1 Zucchini (approx. 200g)

1 tbsp Extra Virgin Olive Oil

1 tbsp Fresh Rosemary (chopped)

1 tbsp Fresh Thyme (chopped)

Salt and Black Pepper (to taste)

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PREPARATION

  • 1

    Press the tofu for at least 15 minutes to remove excess moisture, then cut the block into 1/2-inch thick steaks.

  • 2

    Preheat your oven to 425°F (220°C). Cut the red bell pepper into strips and slice the zucchini into half-moons.

  • 3

    Toss the vegetables with half of the olive oil, a pinch of salt, and pepper. Spread them on a baking sheet and roast for about 20 minutes until tender and slightly charred.

  • 4

    Season the tofu steaks with salt, pepper, chopped rosemary, and thyme on both sides.

  • 5

    Heat the remaining olive oil in a non-stick skillet over medium-high heat. Sear the tofu steaks for about 3-4 minutes per side until golden and crispy.

  • 6

    Plate the tofu steaks alongside the roasted vegetables. Drizzle any pan juices over the top and garnish with extra herbs if desired.

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

Savor these flavorful tofu steaks, pan-seared to achieve a crisp, golden exterior while remaining delightfully tender inside. Complemented by a medley of roasted red bell pepper and zucchini, and enhanced with fresh rosemary and thyme, this dish offers a balanced meal that delights the palate with every bite.

NUTRITION

524kcal
Protein
36.1g
Fat
30.8g
Carbs
21.8g

SERVINGS

1 serving

INGREDIENTS

400g Extra Firm Tofu

1 Red Bell Pepper (approx. 150g)

1 Zucchini (approx. 200g)

1 tbsp Extra Virgin Olive Oil

1 tbsp Fresh Rosemary (chopped)

1 tbsp Fresh Thyme (chopped)

Salt and Black Pepper (to taste)

PREPARATION

  • 1

    Press the tofu for at least 15 minutes to remove excess moisture, then cut the block into 1/2-inch thick steaks.

  • 2

    Preheat your oven to 425°F (220°C). Cut the red bell pepper into strips and slice the zucchini into half-moons.

  • 3

    Toss the vegetables with half of the olive oil, a pinch of salt, and pepper. Spread them on a baking sheet and roast for about 20 minutes until tender and slightly charred.

  • 4

    Season the tofu steaks with salt, pepper, chopped rosemary, and thyme on both sides.

  • 5

    Heat the remaining olive oil in a non-stick skillet over medium-high heat. Sear the tofu steaks for about 3-4 minutes per side until golden and crispy.

  • 6

    Plate the tofu steaks alongside the roasted vegetables. Drizzle any pan juices over the top and garnish with extra herbs if desired.