Name: Pan-Seared Tofu with Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Extra firm tofu; 0.25 cup Nutritional yeast; 0.5 cup Shelled edamame; 1 cup Broccoli florets; 1 cup Red bell pepper; 0.5 tsp Avocado oil; 1 tbsp Tamari; 0.5 tsp Garlic 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 coated in nutritional yeast for a crispy finish, served with a vibrant medley of roasted broccoli and bell peppers.

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NUTRITION

Protein

40.5g

Fat

19.8g

Carbs

39.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Extra firm tofu

0.25 cup Nutritional yeast

0.5 cup Shelled edamame

1 cup Broccoli florets

1 cup Red bell pepper

0.5 tsp Avocado oil

1 tbsp Tamari

0.5 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 and line a baking sheet with parchment paper.
2
Press the extra firm tofu for at least 15 minutes to remove excess moisture, then cut into 1-inch cubes.
3
Place broccoli florets and sliced red bell peppers on the baking sheet, seasoning with sea salt and black pepper.
4
Roast the vegetables for 18-20 minutes until they are tender and slightly charred.
5
In a shallow bowl, whisk together the nutritional yeast and garlic powder, then dredge the tofu cubes until evenly coated.
6
Heat avocado oil in a large non-stick skillet over medium-high heat and sear the tofu for 3-4 minutes per side until a golden crust forms.
7
Toss the shelled edamame into the skillet during the last 2 minutes of cooking, drizzling everything with tamari.
8
Plate the crispy tofu and edamame over the roasted vegetable medley and serve immediately.