Name: Pan-Seared Tofu with Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 14 oz Extra firm tofu; 1 cup Broccoli florets; 1 medium Red bell pepper; 1 tbsp Extra virgin olive oil; 1 tbsp Tamari; 0.5 tsp Garlic powder; 0.5 tsp Ground ginger; 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

Extra-firm tofu pan-seared until golden and paired with vibrant roasted broccoli and peppers, all finished with a savory tamari-ginger glaze.

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NUTRITION

Protein

40.3g

Fat

32.2g

Carbs

28.2g

SERVINGS

1 serving

INGREDIENTS

14 oz Extra firm tofu

1 cup Broccoli florets

1 medium Red bell pepper

1 tbsp Extra virgin olive oil

1 tbsp Tamari

0.5 tsp Garlic powder

0.5 tsp Ground ginger

0.25 tsp Sea salt

0.25 tsp Black pepper

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PREPARATION

1
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
2
Drain the tofu and press it between heavy plates and paper towels for at least 10 minutes to remove excess water, then cut into 1-inch cubes.
3
Place the broccoli florets and sliced bell peppers on the baking sheet, toss with half of the olive oil, sea salt, and black pepper.
4
Roast the vegetables in the oven for 15 to 20 minutes until they are tender and show slight charred edges.
5
While vegetables roast, heat the remaining olive oil in a large non-stick skillet over medium-high heat.
6
Add the tofu cubes to the skillet in a single layer and sear for 3 to 4 minutes per side until each face is golden brown and crispy.
7
In a small bowl, whisk together the tamari, garlic powder, and ground ginger.
8
Reduce the skillet heat to low, pour the tamari mixture over the tofu, and toss for 1 minute until the glaze is thick and sticky.
9
Divide the roasted vegetables and seared tofu onto plates and serve immediately.