YOUR SOLIN GENERATED RECIPE
Seared Tofu with Roasted Sweet Potatoes and Steamed Broccoli
Pan-seared tofu cubes served with caramelized roasted sweet potatoes and tender steamed broccoli, accompanied by a crisp arugula side salad.
INGREDIENTS
1.2 oz Extra Firm Tofu
250g Sweet Potato
50g Broccoli florets
1.5 tbsp Extra Virgin Olive Oil
1 cup Arugula
1 tbsp Balsamic Vinegar
PREPARATION
Preheat your oven to 400°F (200°C).
Peel and cube the sweet potato into bite-sized pieces, then toss with half of the olive oil and a pinch of sea salt.
Spread the sweet potatoes on a parchment-lined baking sheet and roast for 25 minutes until they are tender and caramelized.
While the potatoes roast, cut the tofu into small cubes and pat them very dry with a paper towel to ensure a good sear.
Heat the remaining olive oil in a non-stick skillet over medium-high heat and sear the tofu cubes until they are golden and slightly crisp on all sides.
Steam the broccoli florets over boiling water for about 4-5 minutes until they reach a vibrant green and tender-crisp texture.
In a small mixing bowl, toss the fresh arugula with the balsamic vinegar to create a simple, bright side salad.
Arrange the seared tofu, roasted sweet potatoes, and steamed broccoli on a plate, serving the arugula salad on the side for a balanced meal.