YOUR SOLIN GENERATED RECIPE
Pan-Seared Tofu with Roasted Vegetables
Golden pan-seared tofu cubes paired with crispy roasted broccoli and bell peppers, finished with a savory splash of tamari for a satisfying crunch.
INGREDIENTS
14 oz extra firm tofu
1 tbsp olive oil
1 cup broccoli florets
1 cup red bell pepper
1 tbsp tamari
0.5 tsp garlic powder
0.5 tsp onion powder
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
Preheat your oven to 400°F and line a large baking sheet with parchment paper.
Press the extra firm tofu for 15 minutes to extract moisture, then slice into uniform 1-inch cubes.
On the baking sheet, toss the broccoli florets and sliced red bell pepper with half of the olive oil, sea salt, and black pepper.
Roast the vegetables for 18-20 minutes until they are tender and show charred edges.
While vegetables roast, heat the remaining olive oil in a large non-stick skillet over medium-high heat.
Dust the tofu cubes with garlic powder and onion powder, then sear in the hot skillet until each side is golden and crisp.
Pour the tamari over the tofu in the final minute of cooking, tossing quickly to glaze every piece.
Plate the savory tofu alongside the roasted vegetables and serve immediately.