Name: Pan-seared tofu with roasted vegetables
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1 serving
Ingredients: 13 oz extra firm tofu, drained, patted dry, and sliced into 1/2-inch slabs; 5 oz broccoli florets, cut into bite-sized pieces; 1 1/2 medium carrots, peeled and sliced into 1/4-inch rounds; 1 tsp olive oil; 1 tbsp low sodium soy sauce; 1/2 tsp honey; 1/2 tsp rice vinegar; 1/2 tsp garlic powder; 1/2 tsp salt; 1/2 tsp black pepper

Instructions

Prep 15 min · Cook 20 min

Preheat oven to 400°F. On a half-sheet pan, toss the carrots with one-third of the olive oil and a pinch of the salt. Roast for 5 minutes.
Add the broccoli to the pan. Toss with another third of the olive oil and the remaining salt, black pepper, and half the garlic powder. Roast until the carrots are tender and the broccoli is browned at the edges, about 15 minutes.
While vegetables finish roasting, season the tofu slabs with the remaining garlic powder. Heat the remaining olive oil in a 12-inch nonstick skillet over medium-high heat. Add the tofu in a single layer. Sear without moving until the slabs release easily, about 5 minutes, then flip and sear the other side for 4 minutes. Done when golden brown and crisp.
In a small bowl, whisk together the soy sauce, honey, and rice vinegar. Remove the skillet from the heat and pour the glaze over the tofu. Return to the heat for 30 seconds, turning the tofu once to coat well. Serve the glazed tofu slabs next to the roasted vegetables.

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Ingredients

Instructions

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