Name: Pan-seared tofu with roasted vegetables
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 1 serving
Ingredients: 3 oz extra firm tofu, patted dry and sliced into 1/2-inch slabs; 1/2 medium zucchini, sliced into half-moons; 1/2 red bell pepper, sliced into strips; 1 tsp olive oil; 1/2 tsp salt; 1/4 tsp black pepper; 1/2 tsp garlic powder; 1 1/2 tsp lemon juice

Nutrition

Per serving

157 calories

Protein: 10g; 25% of calories
Carbs: 11g; 26% of calories
Fat: 9g; 50% of calories

Ingredients

8 items

Instructions

Prep 10 min · Cook 25 min

Preheat the oven to 400°F. On a half-sheet pan, toss the zucchini and bell peppers with half the olive oil, half the salt, half the pepper, and half the garlic powder. Spread in a single layer with space between pieces and roast for 20 to 25 minutes until tender and browned at the edges.
While the vegetables roast, heat the remaining oil in a nonstick skillet over medium-high heat. Season the tofu slabs with the remaining salt, pepper, and garlic powder. Place in the skillet and cook for 4 minutes, flip, and cook for 4 minutes more until golden brown and crisp. Done when golden brown and crisp.
Plate the roasted zucchini and peppers alongside the seared tofu slabs. Squeeze the lemon juice over both the tofu and vegetables before serving.

Nutrition

Ingredients

Instructions

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