YOUR SOLIN GENERATED RECIPE
Pan-Seared Tofu with Roasted Vegetables
Pan-seared extra-firm tofu cubes tossed in savory nutritional yeast and served with a vibrant medley of oven-roasted broccoli and crisp, charred bell peppers.
INGREDIENTS
10 oz Extra firm tofu
2 tbsp Nutritional yeast
0.5 cup Shelled edamame
1 cup Broccoli florets
0.5 cup Sliced red bell pepper
1 tsp Toasted sesame oil
1 tbsp Tamari
1 tsp Garlic powder
0.25 tsp Sea salt
0.25 tsp Black pepper
1 tsp Avocado oil
PREPARATION
Preheat your oven to 400°F and line a large baking sheet with parchment paper.
Press the tofu for at least 15 minutes to remove excess moisture, then cut it into 1-inch uniform cubes.
Place the broccoli florets and sliced red bell pepper on the baking sheet, toss with avocado oil, sea salt, and black pepper, and roast for 15-20 minutes until tender and slightly charred.
In a medium mixing bowl, toss the tofu cubes with nutritional yeast and garlic powder until each piece is evenly coated.
Heat the toasted sesame oil in a large non-stick skillet over medium-high heat.
Add the tofu to the skillet and sear for 3-4 minutes per side, or until all edges are golden brown and crispy.
Add the shelled edamame and tamari to the skillet, stirring gently for 2 minutes until the edamame is heated through and the tofu is glazed.
Remove the roasted vegetables from the oven and serve them immediately alongside the crispy pan-seared tofu.