Name: Pan-Seared Tofu with Roasted Vegetables
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 1 serving
Ingredients: 14 oz firm tofu; 1 cup broccoli florets; 1 cup red bell pepper; 2 tbsp nutritional yeast; 0.5 tbsp extra virgin olive oil; 1 tbsp tamari; 0.25 tsp garlic powder; 0.25 tsp sea salt; 0.25 tsp black pepper

Ingredients

9 items

14 oz firm tofu
1 cup broccoli florets
1 cup red bell pepper
2 tbsp nutritional yeast
0.5 tbsp extra virgin olive oil
1 tbsp tamari
0.25 tsp garlic powder
0.25 tsp sea salt
0.25 tsp black pepper

Instructions

Prep 15 min · Cook 25 min

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Drain the tofu and press it between paper towels for 10 minutes to remove excess moisture, then cut into 1-inch cubes.
Place the broccoli florets and sliced bell peppers on the baking sheet, drizzle with half of the olive oil, and sprinkle with a pinch of sea salt and pepper.
Roast the vegetables in the oven for 20 minutes until the edges are tender and slightly charred.
While vegetables roast, toss the tofu cubes in a bowl with nutritional yeast, garlic powder, and the remaining sea salt and pepper until evenly coated.
Heat the remaining olive oil in a large non-stick skillet over medium-high heat.
Add the tofu to the skillet and sear for 8-10 minutes, turning occasionally, until all sides are golden brown and crisp.
Drizzle the tamari over the tofu in the pan during the last minute of cooking, tossing quickly to glaze.
Remove the roasted vegetables from the oven and serve immediately alongside the crispy glazed tofu.

Nutrition

Ingredients

Instructions

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