Name: Pan-Seared Tofu with Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 12 oz Extra firm tofu; 3 tbsp Nutritional yeast; 0.5 cup Shelled edamame; 1 cup Broccoli florets; 0.5 cup Sliced bell peppers; 1 tsp Sesame oil; 1 tbsp Tamari; 0.25 tsp Garlic powder; 0.25 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 cubes crusted in savory nutritional yeast, served with vibrant roasted broccoli and peppers for a satisfyingly crisp finish.

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NUTRITION

Protein

55.7g

Fat

23.1g

Carbs

37.5g

SERVINGS

1 serving

INGREDIENTS

12 oz Extra firm tofu

3 tbsp Nutritional yeast

0.5 cup Shelled edamame

1 cup Broccoli florets

0.5 cup Sliced bell peppers

1 tsp Sesame oil

1 tbsp Tamari

0.25 tsp Garlic powder

0.25 tsp Onion powder

0.25 tsp Sea salt

0.25 tsp Black pepper

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PREPARATION

1
Press the extra firm tofu for 15 minutes to remove excess moisture, then cut it into 1-inch cubes.
2
Preheat your oven to 400°F and spread the broccoli florets and sliced bell peppers onto a parchment-lined baking sheet.
3
Roast the vegetables for 15-20 minutes until they are tender and show a light, smoky char.
4
In a mixing bowl, toss the tofu cubes with nutritional yeast, garlic powder, and onion powder until they are thoroughly coated.
5
Heat the sesame oil in a large non-stick skillet over medium-high heat.
6
Sear the tofu for 3-4 minutes on each side until a golden, crispy crust develops.
7
Add the shelled edamame to the skillet during the final 2 minutes of cooking to heat them through.
8
Serve the crispy tofu and edamame immediately alongside the roasted vegetables, finishing with sea salt and black pepper.