YOUR SOLIN GENERATED RECIPE
Crispy Tofu and Lentil Power Bowl with Roasted Broccoli
Pan-seared tofu and earthy lentils tossed with roasted broccoli and nutritional yeast, finished with a squeeze of lemon for a satisfying, savory crunch.
INGREDIENTS
6 ounces Extra Firm Tofu
0.75 cup Cooked Lentils
1 cup Broccoli Florets
2 tablespoons Nutritional Yeast
1 teaspoon Olive Oil
1 tablespoon Lemon Juice
0.25 teaspoon Garlic Powder
PREPARATION
Preheat your oven to 400°F and line a small baking sheet with parchment paper.
Toss the broccoli florets with half of the olive oil, garlic powder, and a pinch of salt.
Roast the broccoli for 15-20 minutes until the edges are tender and slightly charred.
While the broccoli roasts, press the tofu with a clean towel to remove excess moisture and cut into 1/2-inch cubes.
Heat the remaining olive oil in a non-stick skillet over medium-high heat.
Add the tofu cubes to the skillet and sear for 8-10 minutes, turning occasionally, until golden and crispy on all sides.
Lower the heat and stir in the cooked lentils and nutritional yeast, tossing until the lentils are warmed through and the tofu is well-coated.
Add the roasted broccoli to the skillet and toss everything together with the fresh lemon juice.
Transfer to a bowl and enjoy immediately while warm.