Name: Pan-Seared Tofu with Roasted Vegetables
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1 serving
Ingredients: 16 oz Extra-firm tofu; 1 cup Broccoli florets; 1 cup Red bell pepper; 0.5 tbsp Olive oil; 1 tbsp Tamari; 0.5 tsp Sesame oil; 0.25 tsp Garlic powder; 0.25 tsp Sea salt; 0.25 tsp Black pepper

Ingredients

9 items

16 oz Extra-firm tofu
1 cup Broccoli florets
1 cup Red bell pepper
0.5 tbsp Olive oil
1 tbsp Tamari
0.5 tsp Sesame oil
0.25 tsp Garlic powder
0.25 tsp Sea salt
0.25 tsp Black pepper

Instructions

Prep 15 min · Cook 20 min

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Drain the tofu and wrap it in a clean kitchen towel, placing a heavy pan on top to press out excess moisture for 10 minutes.
While the tofu presses, toss the broccoli florets and sliced red bell pepper with 0.25 tablespoons of olive oil, sea salt, and black pepper on the prepared baking sheet.
Roast the vegetables in the oven for 18-20 minutes until they are tender and show slight charred edges.
Cut the pressed tofu into 1-inch cubes and sprinkle evenly with garlic powder.
Heat the remaining 0.25 tablespoons of olive oil in a large non-stick skillet over medium-high heat.
Add the tofu cubes to the skillet and sear for 3-4 minutes per side until each surface is golden brown and crispy.
Reduce the heat to low, then drizzle the tamari and sesame oil over the tofu, tossing quickly for 1 minute to glaze the cubes without burning the sauce.
Remove from heat and serve the glazed tofu immediately alongside the roasted vegetables.

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Ingredients

Instructions

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