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 firm tofu; 0.25 cup shelled edamame; 2 tbsp nutritional yeast; 1 tbsp tamari; 0.5 tsp toasted sesame oil; 1 cup broccoli florets; 0.5 cup red bell pepper; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.5 tsp garlic powder

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 firm tofu served with a vibrant medley of oven-roasted broccoli and peppers finished with a savory tamari glaze.

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NUTRITION

Protein

54.7g

Fat

29.9g

Carbs

30.9g

SERVINGS

1 serving

INGREDIENTS

12 oz firm tofu

0.25 cup shelled edamame

2 tbsp nutritional yeast

1 tbsp tamari

0.5 tsp toasted sesame oil

1 cup broccoli florets

0.5 cup red bell pepper

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp garlic powder

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PREPARATION

1
Preheat oven to 400°F and line a baking sheet with parchment paper.
2
Press the tofu between paper towels for 10 minutes to remove excess moisture, then cut into 1-inch cubes.
3
Toss broccoli florets and sliced red bell peppers with half the sesame oil, sea salt, and garlic powder on the baking sheet.
4
Roast the vegetables for 15-20 minutes until tender and slightly charred.
5
In a small bowl, whisk together tamari and nutritional yeast to create a thick seasoning paste.
6
Heat the remaining sesame oil in a non-stick skillet over medium-high heat.
7
Add tofu cubes to the skillet and sear for 3-4 minutes per side until a crispy golden crust forms.
8
Stir in the shelled edamame and the tamari-yeast mixture, tossing gently to coat the tofu and beans.
9
Plate the pan-seared tofu and edamame alongside the roasted vegetables and serve immediately.