Name: Pan-Seared Tofu with Roasted Root Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 12 oz Firm tofu; 2 tbsp Nutritional yeast; 1 tbsp Hemp seeds; 1 cup Carrots; 0.5 cup Parsnips; 0.5 tsp Olive oil; 0.5 tsp Toasted sesame oil; 1 tbsp Tamari; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.25 tsp Garlic powder

Pan-Seared Tofu with Roasted Root Vegetables

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 Root Vegetables

Golden pan-seared tofu cubes crusted in savory nutritional yeast served alongside oven-roasted root vegetables for a satisfyingly earthy and crisp meal.

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NUTRITION

Protein

46.9g

Fat

26.2g

Carbs

42.1g

SERVINGS

1 serving

INGREDIENTS

12 oz Firm tofu

2 tbsp Nutritional yeast

1 tbsp Hemp seeds

1 cup Carrots

0.5 cup Parsnips

0.5 tsp Olive oil

0.5 tsp Toasted sesame oil

1 tbsp Tamari

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

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PREPARATION

1
Preheat oven to 400°F and line a baking sheet with parchment paper.
2
Toss sliced carrots and parsnips with olive oil, sea salt, and black pepper on the baking sheet.
3
Roast vegetables for 20-25 minutes until tender and caramelized.
4
Press tofu to remove excess moisture, then cut into 1-inch cubes.
5
In a bowl, toss tofu cubes with nutritional yeast, garlic powder, and tamari until evenly coated.
6
Heat toasted sesame oil in a non-stick skillet over medium-high heat.
7
Sear tofu for 3-4 minutes per side until a golden, savory crust forms.
8
Plate the seared tofu with the roasted vegetables and sprinkle with hemp seeds before serving.