Name: Pan-Seared Tofu with Roasted Vegetables
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 1 serving
Ingredients: 12 oz extra firm tofu; 1 cup broccoli florets; 0.5 cup red bell pepper; 0.5 cup zucchini; 0.25 tbsp avocado oil; 2 tbsp nutritional yeast; 0.5 tbsp hemp hearts; 1 tbsp tamari; 1 tsp garlic powder; 1 tsp onion powder; 0.5 tsp sea salt; 0.25 tsp black pepper

Instructions

Prep 10 min · Cook 20 min

Preheat your oven to 400°F and line a large baking sheet with parchment paper.
Wrap the extra firm tofu in a clean kitchen towel and place a heavy object on top to press out excess moisture for 10 minutes.
Toss the broccoli florets, sliced red bell pepper, and sliced zucchini with 1/8 tbsp of avocado oil and a pinch of sea salt on the prepared baking sheet.
Roast the vegetables in the oven for 18 to 20 minutes until they are tender and slightly charred at the edges.
Cut the pressed tofu into 1-inch cubes and toss in a bowl with nutritional yeast, garlic powder, onion powder, sea salt, and black pepper until evenly coated.
Heat the remaining 1/8 tbsp of avocado oil in a large non-stick skillet over medium-high heat.
Add the tofu cubes to the skillet and sear for 8 to 10 minutes, turning occasionally, until all sides are golden brown and crispy.
Divide the roasted vegetables into bowls, top with the pan-seared tofu, drizzle with tamari, and sprinkle with hemp hearts before serving.

Nutrition

Ingredients

Instructions

Get a whole week of meals like this, planned for you

More dinner recipes