Name: Pan-Seared Tofu with Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 10 oz extra firm tofu; 0.5 cup shelled edamame; 3 tbsp nutritional yeast; 1 cup broccoli florets; 1 cup red bell pepper; 0.5 tbsp extra virgin olive oil; 1 tbsp tamari; 0.25 tsp garlic powder; 0.25 tsp sea salt; 0.25 tsp black pepper

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

YOUR SOLIN GENERATED RECIPE

Pan-Seared Tofu with Roasted Vegetables

Golden pan-seared tofu cubes tossed with vibrant roasted broccoli and peppers, finished with a savory tamari glaze for a satisfying crunch.

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NUTRITION

Protein

50.9g

Fat

25.8g

Carbs

36.6g

SERVINGS

1 serving

INGREDIENTS

10 oz extra firm tofu

0.5 cup shelled edamame

3 tbsp nutritional yeast

1 cup broccoli florets

1 cup red bell pepper

0.5 tbsp extra virgin olive oil

1 tbsp tamari

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

1
Preheat oven to 400°F and line a baking sheet with parchment paper.
2
Press the tofu with a heavy object for 10 minutes to remove excess moisture, then cut into 1-inch cubes.
3
Toss broccoli florets and sliced bell peppers with half the olive oil, salt, and pepper on the baking sheet.
4
Roast the vegetables for 15-20 minutes until tender and slightly charred.
5
In a bowl, coat tofu cubes with nutritional yeast and garlic powder.
6
Heat the remaining olive oil in a non-stick skillet over medium-high heat.
7
Sear tofu for 3-4 minutes per side until golden brown and crispy.
8
Add the shelled edamame to the skillet for the last 2 minutes to warm through.
9
Drizzle tamari over the tofu and edamame, tossing to coat evenly.
10
Combine the seared tofu mixture with the roasted vegetables and serve immediately.