Name: Pan-Seared Tofu with Roasted Vegetables
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1 serving
Ingredients: 14 oz extra firm tofu; 1 cup broccoli florets; 1 cup red bell pepper; 2 tbsp nutritional yeast; 1 tbsp hemp hearts; 0.5 tbsp olive oil; 0.25 tsp garlic powder; 0.25 tsp onion powder; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tbsp tamari

Instructions

Prep 15 min · Cook 20 min

Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
Wrap the tofu in a clean kitchen towel and place a heavy object on top to press out excess moisture for 15 minutes.
While the tofu is pressing, chop the broccoli into bite-sized florets and the red bell pepper into 1-inch strips.
In a large bowl, toss the broccoli and bell peppers with the olive oil, garlic powder, onion powder, sea salt, and black pepper.
Spread the vegetables in a single layer on the prepared baking sheet and roast for 20 minutes until tender and slightly charred.
Cut the pressed tofu into 1-inch cubes and toss with 1 tablespoon of the nutritional yeast.
Heat a large non-stick skillet over medium-high heat and sear the tofu cubes for 10 minutes, turning occasionally until all sides are golden brown.
Drizzle the tamari over the tofu in the last minute of cooking, tossing to coat.
Serve the seared tofu over the roasted vegetables and garnish with the remaining nutritional yeast and hemp hearts.

Nutrition

Ingredients

Instructions

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