Seared Tofu Steaks with Roasted Broccoli and Creamy White Bean Mash

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

Seared Tofu Steaks with Roasted Broccoli and Creamy White Bean Mash

YOUR SOLIN GENERATED RECIPE

Seared Tofu Steaks with Roasted Broccoli and Creamy White Bean Mash

Pan-seared tofu steaks served over a smooth cannellini bean purée with charred roasted broccoli and a squeeze of fresh lemon for a bright, zesty finish.

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NUTRITION

506kcal
Protein
43.5g
Fat
19g
Carbs
44g

SERVINGS

1 serving

INGREDIENTS

300g Extra Firm Tofu, pressed and sliced into steaks

100g Cannellini Beans, rinsed and drained

2 tbsp Nutritional Yeast

150g Broccoli florets

2/3 tsp Olive Oil

1 clove Garlic, minced

1/2 Lemon, juiced

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    Toss the broccoli florets with a tiny drop of olive oil and a pinch of sea salt, then roast for 15-20 minutes until the edges are slightly charred.

  • 3

    While the broccoli roasts, place the cannellini beans, nutritional yeast, minced garlic, and lemon juice into a food processor or blender.

  • 4

    Blend the bean mixture until completely smooth, adding a tablespoon of warm water if needed to reach a creamy consistency.

  • 5

    Heat a non-stick skillet over medium-high heat with the remaining olive oil.

  • 6

    Season the tofu steaks with salt and pepper, then sear for 4-5 minutes per side until a golden-brown crust forms.

  • 7

    Spread the creamy white bean mash onto a plate, top with the seared tofu steaks, and serve the roasted broccoli on the side.

Seared Tofu Steaks with Roasted Broccoli and Creamy White Bean Mash

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

Seared Tofu Steaks with Roasted Broccoli and Creamy White Bean Mash

YOUR SOLIN GENERATED RECIPE

Seared Tofu Steaks with Roasted Broccoli and Creamy White Bean Mash

Pan-seared tofu steaks served over a smooth cannellini bean purée with charred roasted broccoli and a squeeze of fresh lemon for a bright, zesty finish.

NUTRITION

506kcal
Protein
43.5g
Fat
19g
Carbs
44g

SERVINGS

1 serving

INGREDIENTS

300g Extra Firm Tofu, pressed and sliced into steaks

100g Cannellini Beans, rinsed and drained

2 tbsp Nutritional Yeast

150g Broccoli florets

2/3 tsp Olive Oil

1 clove Garlic, minced

1/2 Lemon, juiced

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    Toss the broccoli florets with a tiny drop of olive oil and a pinch of sea salt, then roast for 15-20 minutes until the edges are slightly charred.

  • 3

    While the broccoli roasts, place the cannellini beans, nutritional yeast, minced garlic, and lemon juice into a food processor or blender.

  • 4

    Blend the bean mixture until completely smooth, adding a tablespoon of warm water if needed to reach a creamy consistency.

  • 5

    Heat a non-stick skillet over medium-high heat with the remaining olive oil.

  • 6

    Season the tofu steaks with salt and pepper, then sear for 4-5 minutes per side until a golden-brown crust forms.

  • 7

    Spread the creamy white bean mash onto a plate, top with the seared tofu steaks, and serve the roasted broccoli on the side.