YOUR SOLIN GENERATED RECIPE
Pan-Seared Tofu with Roasted Vegetables
Golden pan-seared tofu paired with crispy roasted chickpeas and vibrant vegetables for a satisfying meal with a savory tamari glaze.
INGREDIENTS
12 oz Extra-firm tofu
0.25 cup Canned chickpeas
1 cup Broccoli florets
1 cup Red bell pepper
0 tbsp Extra virgin olive oil
1 tbsp Low-sodium tamari
1 tsp Garlic powder
0.5 tsp Smoked paprika
0.25 tsp Sea salt
0.25 tsp Black pepper
PREPARATION
Preheat oven to 400°F and line a large baking sheet with parchment paper.
Toss the chickpeas, broccoli florets, and sliced bell peppers on the sheet with half of the olive oil, sea salt, and black pepper.
Roast the vegetables for 20 minutes until the chickpeas are crispy and the broccoli edges are lightly charred.
While the vegetables roast, slice the pressed tofu into 1-inch cubes and season evenly with garlic powder and smoked paprika.
Heat the remaining olive oil in a large non-stick skillet over medium-high heat.
Add the tofu cubes to the skillet and sear for 3-4 minutes per side until a golden-brown crust forms on all sides.
Pour the tamari over the tofu in the skillet and toss quickly for 30 seconds until the liquid evaporates and glazes the cubes.
Divide the roasted vegetable and chickpea medley onto plates and top with the savory pan-seared tofu.