Name: Pan-Seared Tofu with Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz extra firm tofu; 0.5 cup shelled edamame; 1 cup broccoli florets; 1 cup red bell pepper; 1 tbsp nutritional yeast; 1 tbsp tamari; 0 tbsp avocado oil; 1 tsp fresh ginger; 1 clove garlic; 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

Golden pan-seared tofu cubes tossed with vibrant roasted broccoli and peppers in a savory ginger-tamari glaze.

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NUTRITION

Protein

39.9g

Fat

18.6g

Carbs

37.8g

SERVINGS

1 serving

INGREDIENTS

6 oz extra firm tofu

0.5 cup shelled edamame

1 cup broccoli florets

1 cup red bell pepper

1 tbsp nutritional yeast

1 tbsp tamari

0 tbsp avocado oil

1 tsp fresh ginger

1 clove garlic

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 into 1-inch cubes.
2
Preheat the oven to 400°F and spread the broccoli florets and sliced bell peppers on a baking sheet.
3
Roast the vegetables for 15-20 minutes until they are tender and show slight charred edges.
4
Heat the avocado oil in a large non-stick skillet over medium-high heat.
5
Add the tofu cubes to the skillet and sear for 3-4 minutes per side until each side is golden brown and crispy.
6
Stir in the minced garlic, grated ginger, and shelled edamame, sautéing for an additional 2 minutes.
7
Whisk the tamari and nutritional yeast together in a small bowl, then pour the mixture over the tofu.
8
Toss the roasted vegetables into the skillet and stir gently until everything is well-coated in the savory glaze.