YOUR SOLIN GENERATED RECIPE
Crispy Peanut Tofu & Roasted Vegetable Sandwich
Pan-seared tofu glazed in a savory peanut sauce layered with roasted peppers and zucchini on toasted sprouted bread for a satisfyingly crunchy texture.
INGREDIENTS
4 oz firm tofu
1 slice sprouted grain bread
1 tsp creamy peanut butter
0.5 cup nonfat Greek yogurt
1 tbsp tamari
1 tsp sriracha
0.5 cup red bell pepper
0.5 cup zucchini
0 tsp olive oil
0.25 tsp garlic powder
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
Preheat your oven to 400°F and line a small baking sheet with parchment paper.
Toss the sliced red bell pepper and zucchini with olive oil, sea salt, and black pepper, then roast for 15 minutes until tender and slightly charred.
Press the firm tofu with a heavy object for 10 minutes to remove excess moisture, then slice into half-inch thick slabs.
In a small bowl, whisk together the peanut butter, tamari, sriracha, and garlic powder until a smooth glaze forms.
Heat a non-stick skillet over medium-high heat and sear the tofu slabs for 3-4 minutes per side until golden brown and crispy.
Brush the peanut glaze onto both sides of the tofu in the pan, cooking for 1 minute more until the sauce becomes sticky and fragrant.
Spread the nonfat Greek yogurt evenly onto the toasted sprouted grain bread slices.
Layer the crispy peanut tofu and roasted vegetables between the bread slices and serve immediately while warm.