Name: Pan-Seared Tofu with Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 7 oz extra firm tofu; 0.25 cup shelled edamame; 1 cup broccoli florets; 1 cup red bell pepper; 0.25 tsp sesame oil; 1 tbsp tamari; 0.5 tsp garlic powder; 0.5 tsp onion powder; 0.25 tsp sea salt; 0.25 tsp black pepper

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

YOUR SOLIN GENERATED RECIPE

Pan-Seared Tofu with Roasted Vegetables

Pan-seared extra-firm tofu and vibrant roasted vegetables are tossed in a savory tamari glaze for a satisfying meal with a delightful crispy texture.

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NUTRITION

Protein

34.4g

Fat

17.9g

Carbs

30g

SERVINGS

1 serving

INGREDIENTS

7 oz extra firm tofu

0.25 cup shelled edamame

1 cup broccoli florets

1 cup red bell pepper

0.25 tsp sesame oil

1 tbsp tamari

0.5 tsp garlic powder

0.5 tsp onion powder

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

1
Preheat your oven to 400°F (200°C).
2
Press the extra firm tofu for 15 minutes to remove excess moisture, then cut it into 1-inch cubes.
3
Spread the broccoli florets and sliced red bell peppers onto a parchment-lined baking sheet and roast for 15-20 minutes until tender and slightly charred.
4
While vegetables roast, heat the sesame oil in a large non-stick skillet over medium-high heat.
5
Add the tofu cubes to the skillet and sear for 3-4 minutes per side until they develop a golden brown, crispy exterior.
6
Add the shelled edamame to the skillet during the final 2 minutes of searing to heat through.
7
In a small bowl, whisk together the tamari, garlic powder, onion powder, sea salt, and black pepper.
8
Pour the tamari mixture over the tofu and edamame, tossing constantly for 1 minute until the sauce thickens and coats everything evenly.
9
Remove the roasted vegetables from the oven and gently fold them into the skillet with the tofu before serving.