YOUR SOLIN GENERATED RECIPE
Seared Tempeh with Roasted Broccoli and Quinoa
Savor a hearty plant-based dinner featuring lightly seared tempeh paired with perfectly roasted broccoli and a subtle serving of fluffy quinoa. The dish’s blend of nutty tempeh and the tender bite of roasted broccoli creates a satisfying texture and naturally rich flavor that is both balanced and nourishing.
INGREDIENTS
85 grams Tempeh
25 grams dry Quinoa
1 cup roasted Broccoli
1 clove Garlic
1 tbsp Low-Sodium Soy Sauce
Pinch Black Pepper
Pinch Salt
PREPARATION
Preheat the oven to 425°F for roasting the broccoli.
Rinse and chop the broccoli into florets. Spread them on a baking sheet lined with parchment paper. Lightly season with a pinch of salt and black pepper. Roast for 15-20 minutes until slightly crispy on the edges.
Meanwhile, rinse the quinoa in a fine mesh strainer and cook it according to package instructions (typically, bring 1/2 cup water to a boil, stir in the 25 grams of dry quinoa, reduce heat, cover, and simmer for 12-15 minutes) until fluffy.
Slice the tempeh into thin strips or cubes. In a small bowl, mash one clove of garlic and mix in 1 tablespoon low-sodium soy sauce, a pinch of black pepper, and a pinch of salt.
Marinate the tempeh with the prepared garlic-soy mixture for 5-10 minutes.
Heat a non-stick skillet over medium-high heat. Sear the tempeh slices for about 3-4 minutes per side until they develop a golden crust. Avoid adding oil by using a non-stick spray if needed.
Plate the dish by layering a serving of quinoa, topped with roasted broccoli and seared tempeh. Serve warm and enjoy!