Moving right along with our low-cal week, tonight I made pan-seared tofu with roasted asparagus and tomatoes in a balsamic garlic glaze.
1 block of extra firm tofu, cut into 1/4" thick rectangles
3 cups asparagus cut into 1" pieces
1 cup grape tomatoes
1 Tbs garlic, minced
3 Tbs balsamic vinegar
1 Tbs olive oil
Spray a skillet with cooking spray and place over high heat. Arrange tofu inside the skillet, cover and cook until browned on one side. Flip the tofu and brown on the other side. Then set the tofu aside.
Combine the rest of the ingredients in a bowl and coat the veggies with the marinade. Then arrange the veggies on a baking sheet covered with foil and cook them under a broiler set to high for about 10 minutes or until the skin on the tomatoes is wrinkled.
While the veggies cook soak the cooked tofu in any marinade that remains at the bottom of the bowl you marinated the veggies in.
When the veggies come out of the oven sprinkle them with salt and black pepper, to taste. Then put the tofu on plates and pile the cooked veggies on top. Serves 3, 196 calories, 7.3 carbs, 4.13g sugar, 5g sodium per serving.