YOUR SOLIN GENERATED RECIPE
Pan-Seared Tofu with Roasted Vegetables
Firm tofu pan-seared until golden and crisp, served with a vibrant medley of roasted broccoli and edamame tossed in a savory tamari glaze.
INGREDIENTS
9.5 oz Extra-firm tofu
1 cup Broccoli florets
0.5 cup Shelled edamame
0.5 tsp Extra virgin olive oil
0.25 tsp Toasted sesame oil
1 tbsp Tamari
1 tbsp Nutritional yeast
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 large rimmed baking sheet with parchment paper.
Place the broccoli florets and shelled edamame on the baking sheet, then drizzle with 0.5 tsp of olive oil and sprinkle with sea salt and black pepper.
Roast the vegetables for 15 to 20 minutes until the broccoli is tender and the edges are slightly charred.
While the vegetables roast, press the tofu to remove excess moisture, then cut it into 1-inch cubes.
In a small bowl, toss the tofu cubes with the nutritional yeast and garlic powder until evenly coated.
Heat the remaining 1 tsp of olive oil and the toasted sesame oil in a large non-stick skillet over medium-high heat.
Add the tofu to the skillet and sear for 3 to 4 minutes per side, turning carefully until each face is golden and crisp.
Drizzle the tamari over the tofu in the skillet, tossing quickly for 30 seconds to glaze the cubes before removing from the heat.
Divide the roasted vegetables between plates and top with the pan-seared tofu to serve.