YOUR SOLIN GENERATED RECIPE
Pan-Seared Tofu with Garlicky Spinach Farro
Crispy pan-seared tofu cubes served over a bed of nutty farro and garlicky wilted spinach, finished with a savory nutritional yeast dusting.
INGREDIENTS
12 oz extra firm tofu
0.5 cup cooked farro
2 cups fresh baby spinach
3 tbsp nutritional yeast
0.5 tbsp extra virgin olive oil
2 cloves garlic
1 tbsp tamari
0.25 tsp sea salt
0.25 tsp black pepper
1 tbsp lemon juice
PREPARATION
Press the tofu for 15 minutes to remove excess moisture, then cut into 1-inch cubes.
Toss tofu cubes with tamari, sea salt, and black pepper in a medium bowl until evenly coated.
Heat 0.25 tbsp olive oil in a non-stick skillet over medium-high heat and sear tofu until golden and crispy on all sides.
Remove the tofu from the pan and set aside; add the remaining 0.25 tbsp olive oil to the same skillet.
Sauté minced garlic for 30 seconds until fragrant, then add the baby spinach and cook until just wilted.
Stir in the cooked farro and lemon juice, heating the mixture through for approximately 2 minutes.
Fold in the nutritional yeast to create a savory, slightly creamy coating over the grains and greens.
Serve the crispy tofu over the garlicky farro mixture and enjoy immediately.