Pan-Seared Tofu with Roasted Vegetables

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

Pan-Seared Tofu with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Pan-Seared Tofu with Roasted Vegetables

Pan-seared tofu cubes with a crispy golden exterior served alongside tender oven-roasted broccoli and bell peppers for a protein-packed meal.

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NUTRITION

560kcal
Protein
52.8g
Fat
28.4g
Carbs
37.5g

SERVINGS

1 serving

INGREDIENTS

14 oz Extra firm tofu

1 cup Broccoli florets

1 cup Red bell pepper

0.5 cup Shelled edamame

1 tbsp Nutritional yeast

0.5 tsp Olive oil

0.5 tsp Sesame oil

1 tbsp Coconut aminos

0.25 tsp Garlic 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) and line a large baking sheet with parchment paper.

  • 2

    Press the extra firm tofu between paper towels or a clean kitchen towel for 15 minutes to remove excess moisture, then cut into 1-inch cubes.

  • 3

    On the prepared baking sheet, toss the broccoli florets and sliced red bell pepper with the olive oil, sea salt, and black pepper.

  • 4

    Roast the vegetables in the oven for 20 minutes until the edges are slightly charred and tender.

  • 5

    In a medium bowl, toss the pressed tofu cubes with nutritional yeast and garlic powder until each piece is evenly coated.

  • 6

    Heat the sesame oil in a large non-stick skillet over medium-high heat and sear the tofu for 8-10 minutes, turning frequently until all sides are golden and crispy.

  • 7

    Add the shelled edamame and coconut aminos to the skillet with the tofu, sautéing for an additional 2-3 minutes until the edamame is heated through and the sauce has glazed the tofu.

  • 8

    Divide the roasted vegetables and the pan-seared tofu mixture onto plates and serve immediately while hot.

Pan-Seared Tofu with Roasted Vegetables

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

Pan-Seared Tofu with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Pan-Seared Tofu with Roasted Vegetables

Pan-seared tofu cubes with a crispy golden exterior served alongside tender oven-roasted broccoli and bell peppers for a protein-packed meal.

NUTRITION

560kcal
Protein
52.8g
Fat
28.4g
Carbs
37.5g

SERVINGS

1 serving

INGREDIENTS

14 oz Extra firm tofu

1 cup Broccoli florets

1 cup Red bell pepper

0.5 cup Shelled edamame

1 tbsp Nutritional yeast

0.5 tsp Olive oil

0.5 tsp Sesame oil

1 tbsp Coconut aminos

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

  • 1

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

  • 2

    Press the extra firm tofu between paper towels or a clean kitchen towel for 15 minutes to remove excess moisture, then cut into 1-inch cubes.

  • 3

    On the prepared baking sheet, toss the broccoli florets and sliced red bell pepper with the olive oil, sea salt, and black pepper.

  • 4

    Roast the vegetables in the oven for 20 minutes until the edges are slightly charred and tender.

  • 5

    In a medium bowl, toss the pressed tofu cubes with nutritional yeast and garlic powder until each piece is evenly coated.

  • 6

    Heat the sesame oil in a large non-stick skillet over medium-high heat and sear the tofu for 8-10 minutes, turning frequently until all sides are golden and crispy.

  • 7

    Add the shelled edamame and coconut aminos to the skillet with the tofu, sautéing for an additional 2-3 minutes until the edamame is heated through and the sauce has glazed the tofu.

  • 8

    Divide the roasted vegetables and the pan-seared tofu mixture onto plates and serve immediately while hot.