YOUR SOLIN GENERATED RECIPE
Grilled Tofu Steaks with Roasted Broccoli and Lentils
Thick tofu steaks grilled until charred, served over a bed of earthy lentils and tender roasted broccoli with a bright squeeze of lemon.
INGREDIENTS
6.5 ounces Extra Firm Tofu
0.5 cup Cooked Lentils
1.5 cups Broccoli Florets
1 teaspoon Extra Virgin Olive Oil
1 tablespoon Tamari
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Press the tofu between paper towels for 10 minutes to remove excess moisture, then slice into thick steaks.
Toss the broccoli florets with half of the olive oil and a pinch of salt, then spread them on the baking sheet.
Roast the broccoli for 15-20 minutes until the edges are tender and slightly browned.
Brush the tofu steaks with tamari and the remaining olive oil.
Heat a grill pan or outdoor grill over medium-high heat and sear the tofu for 4-5 minutes per side until grill marks appear.
Warm the pre-cooked lentils in a small saucepan or microwave until heated through.
Plate the lentils as a base, top with the grilled tofu steaks and roasted broccoli, and finish with a fresh squeeze of lemon juice if desired.