YOUR SOLIN GENERATED RECIPE
Pan-Seared Tofu with Roasted Vegetables
Extra-firm tofu is pan-seared until golden and crispy, then tossed with roasted broccoli and peppers in a savory, umami-rich tamari glaze.
INGREDIENTS
12 oz extra firm tofu
0.5 cup shelled edamame
1 cup broccoli florets
1 cup sliced red bell pepper
1 tbsp nutritional yeast
0.5 tbsp avocado oil
1 tbsp tamari
0.25 tsp garlic powder
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Remove the tofu from its packaging and press it between paper towels for at least 10 minutes to remove as much moisture as possible.
Place the broccoli florets and sliced red bell peppers on the baking sheet, drizzle with half of the avocado oil and a pinch of sea salt, then roast for 18-20 minutes until tender and slightly charred.
Cut the pressed tofu into 1-inch cubes and place them in a bowl. Toss with nutritional yeast, garlic powder, and black pepper until evenly coated.
Heat the remaining avocado oil in a large non-stick skillet over medium-high heat.
Add the tofu cubes to the skillet and sear for 3-4 minutes per side, or until each side is golden brown and crispy.
Stir in the shelled edamame and tamari, tossing gently for 2 minutes to glaze the tofu and warm the edamame through.
Remove the roasted vegetables from the oven and divide them into bowls, topping with the seared tofu and edamame mixture.