Crispy Baked Tempeh with Roasted Broccoli

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Baked Tempeh with Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Crispy Baked Tempeh with Roasted Broccoli

Savor a vibrant vegan dinner featuring crisp, savory tempeh complemented by tender, roasted broccoli. This dish is lightly tossed in olive oil, accented with zesty lemon and a hint of garlic, creating a balanced plate that’s both nourishing and delicious.

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NUTRITION

258kcal
Protein
12.8g
Fat
19.3g
Carbs
13g

SERVINGS

1 serving

INGREDIENTS

50g Tempeh

1 cup chopped Broccoli

1 tbsp Extra Virgin Olive Oil

1 tsp Lemon Juice

1/4 tsp Garlic Powder

A pinch of Salt

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Slice the tempeh into thin, bite-sized pieces for a crispier texture.

  • 3

    In a mixing bowl, toss the tempeh slices with olive oil, lemon juice, garlic powder, and a pinch of salt.

  • 4

    Add the chopped broccoli to the bowl and gently mix until evenly coated.

  • 5

    Spread the tempeh and broccoli on a baking sheet lined with parchment paper, ensuring a single layer for even roasting.

  • 6

    Roast in the preheated oven for about 20 minutes, or until the tempeh is crisp on the edges and the broccoli is tender with slight browning.

  • 7

    Remove from oven, allow to cool slightly, and serve warm.

Crispy Baked Tempeh with Roasted Broccoli

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Baked Tempeh with Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Crispy Baked Tempeh with Roasted Broccoli

Savor a vibrant vegan dinner featuring crisp, savory tempeh complemented by tender, roasted broccoli. This dish is lightly tossed in olive oil, accented with zesty lemon and a hint of garlic, creating a balanced plate that’s both nourishing and delicious.

NUTRITION

258kcal
Protein
12.8g
Fat
19.3g
Carbs
13g

SERVINGS

1 serving

INGREDIENTS

50g Tempeh

1 cup chopped Broccoli

1 tbsp Extra Virgin Olive Oil

1 tsp Lemon Juice

1/4 tsp Garlic Powder

A pinch of Salt

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Slice the tempeh into thin, bite-sized pieces for a crispier texture.

  • 3

    In a mixing bowl, toss the tempeh slices with olive oil, lemon juice, garlic powder, and a pinch of salt.

  • 4

    Add the chopped broccoli to the bowl and gently mix until evenly coated.

  • 5

    Spread the tempeh and broccoli on a baking sheet lined with parchment paper, ensuring a single layer for even roasting.

  • 6

    Roast in the preheated oven for about 20 minutes, or until the tempeh is crisp on the edges and the broccoli is tender with slight browning.

  • 7

    Remove from oven, allow to cool slightly, and serve warm.