Pan-Seared Tofu with Roasted Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Pan-Seared Tofu with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Pan-Seared Tofu with Roasted Vegetables

Pan-seared extra-firm tofu cubes coated in a savory nutritional yeast crust served alongside vibrant roasted broccoli and peppers for a satisfyingly crunchy texture.

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NUTRITION

534kcal
Protein
49.2g
Fat
29.5g
Carbs
32.3g

SERVINGS

1 serving

INGREDIENTS

14 oz extra firm tofu

2 tbsp nutritional yeast

1 tsp garlic powder

0.5 tsp sea salt

0.25 tsp black pepper

1 cup broccoli florets

0.5 cup red bell pepper

2 tsp extra virgin olive oil

1 tbsp tamari

1 tsp smoked paprika

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.

  • 2

    Press the tofu for at least 15 minutes using a tofu press or by wrapping it in a clean towel and placing a heavy skillet on top to remove excess moisture.

  • 3

    Cut the pressed tofu into 1-inch uniform cubes and set aside.

  • 4

    In a medium bowl, toss the broccoli florets and sliced red bell pepper with 1 teaspoon of olive oil and a pinch of sea salt.

  • 5

    Spread the vegetables in a single layer on the prepared baking sheet and roast for 15-20 minutes until tender and slightly charred.

  • 6

    While the vegetables roast, whisk together the nutritional yeast, garlic powder, smoked paprika, sea salt, and black pepper in a shallow dish.

  • 7

    Place the tofu cubes in a separate bowl and toss gently with the tamari to coat.

  • 8

    Dredge each tamari-coated tofu cube in the nutritional yeast spice mixture until all sides are well-covered.

  • 9

    Heat the remaining 1 teaspoon of olive oil in a large non-stick skillet over medium-high heat.

  • 10

    Add the tofu to the skillet and sear for 3-4 minutes per side, turning carefully, until a golden-brown crispy crust forms on all surfaces.

  • 11

    Remove the roasted vegetables from the oven and serve them immediately alongside the crispy pan-seared tofu cubes.

Pan-Seared Tofu with Roasted Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Pan-Seared Tofu with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Pan-Seared Tofu with Roasted Vegetables

Pan-seared extra-firm tofu cubes coated in a savory nutritional yeast crust served alongside vibrant roasted broccoli and peppers for a satisfyingly crunchy texture.

NUTRITION

534kcal
Protein
49.2g
Fat
29.5g
Carbs
32.3g

SERVINGS

1 serving

INGREDIENTS

14 oz extra firm tofu

2 tbsp nutritional yeast

1 tsp garlic powder

0.5 tsp sea salt

0.25 tsp black pepper

1 cup broccoli florets

0.5 cup red bell pepper

2 tsp extra virgin olive oil

1 tbsp tamari

1 tsp smoked paprika

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.

  • 2

    Press the tofu for at least 15 minutes using a tofu press or by wrapping it in a clean towel and placing a heavy skillet on top to remove excess moisture.

  • 3

    Cut the pressed tofu into 1-inch uniform cubes and set aside.

  • 4

    In a medium bowl, toss the broccoli florets and sliced red bell pepper with 1 teaspoon of olive oil and a pinch of sea salt.

  • 5

    Spread the vegetables in a single layer on the prepared baking sheet and roast for 15-20 minutes until tender and slightly charred.

  • 6

    While the vegetables roast, whisk together the nutritional yeast, garlic powder, smoked paprika, sea salt, and black pepper in a shallow dish.

  • 7

    Place the tofu cubes in a separate bowl and toss gently with the tamari to coat.

  • 8

    Dredge each tamari-coated tofu cube in the nutritional yeast spice mixture until all sides are well-covered.

  • 9

    Heat the remaining 1 teaspoon of olive oil in a large non-stick skillet over medium-high heat.

  • 10

    Add the tofu to the skillet and sear for 3-4 minutes per side, turning carefully, until a golden-brown crispy crust forms on all surfaces.

  • 11

    Remove the roasted vegetables from the oven and serve them immediately alongside the crispy pan-seared tofu cubes.