Crispy Tempeh Cutlets with Roasted Garlic Cauliflower Mash

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

Crispy Tempeh Cutlets with Roasted Garlic Cauliflower Mash

YOUR SOLIN GENERATED RECIPE

Crispy Tempeh Cutlets with Roasted Garlic Cauliflower Mash

Savor the crunchy, savory tempeh cutlets paired with a velvety roasted garlic cauliflower mash. This dish delivers a satisfying blend of textures and flavors, where the crisp exterior of the tempeh meets the creamy, aromatic mash, making it a perfect choice for a balanced and energizing meal.

Try 7 days free, then $12.99 / mo.

NUTRITION

553kcal
Protein
45.2g
Fat
25.6g
Carbs
42.8g

SERVINGS

1 serving

INGREDIENTS

200g Tempeh

1 cup chopped Cauliflower

1 clove Garlic

1 tsp Olive Oil

1/4 cup Whole Wheat Bread Crumbs

Seasonings (Salt, Pepper, Smoked Paprika, Dried Thyme)

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

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

  • 2

    Press the tempeh for about 10 minutes to remove excess moisture. Slice into 1/4-inch thick cutlets.

  • 3

    In a shallow bowl, combine the whole wheat bread crumbs with a pinch each of salt, pepper, smoked paprika, and dried thyme.

  • 4

    Lightly brush the tempeh slices with a little olive oil and then coat each slice evenly in the seasoned breadcrumbs.

  • 5

    Place the coated tempeh on a baking sheet lined with parchment paper and bake for 20-25 minutes, flipping halfway through, until they become crispy and golden.

  • 6

    Meanwhile, break the cauliflower into florets. Toss with olive oil, salt, and pepper along with a whole garlic clove (skin on for roasting).

  • 7

    Spread the cauliflower and garlic on another baking sheet and roast in the oven for about 20 minutes until tender and slightly caramelized.

  • 8

    Once roasted, peel the garlic from its skin and add to the cauliflower. Blend or mash the mixture until smooth, adding a splash of olive oil if needed, and season to taste.

  • 9

    Plate the roasted garlic cauliflower mash as a base and top with the crispy tempeh cutlets. Serve immediately and enjoy the blend of textures and flavors.

Crispy Tempeh Cutlets with Roasted Garlic Cauliflower Mash

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

Crispy Tempeh Cutlets with Roasted Garlic Cauliflower Mash

YOUR SOLIN GENERATED RECIPE

Crispy Tempeh Cutlets with Roasted Garlic Cauliflower Mash

Savor the crunchy, savory tempeh cutlets paired with a velvety roasted garlic cauliflower mash. This dish delivers a satisfying blend of textures and flavors, where the crisp exterior of the tempeh meets the creamy, aromatic mash, making it a perfect choice for a balanced and energizing meal.

NUTRITION

553kcal
Protein
45.2g
Fat
25.6g
Carbs
42.8g

SERVINGS

1 serving

INGREDIENTS

200g Tempeh

1 cup chopped Cauliflower

1 clove Garlic

1 tsp Olive Oil

1/4 cup Whole Wheat Bread Crumbs

Seasonings (Salt, Pepper, Smoked Paprika, Dried Thyme)

PREPARATION

  • 1

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

  • 2

    Press the tempeh for about 10 minutes to remove excess moisture. Slice into 1/4-inch thick cutlets.

  • 3

    In a shallow bowl, combine the whole wheat bread crumbs with a pinch each of salt, pepper, smoked paprika, and dried thyme.

  • 4

    Lightly brush the tempeh slices with a little olive oil and then coat each slice evenly in the seasoned breadcrumbs.

  • 5

    Place the coated tempeh on a baking sheet lined with parchment paper and bake for 20-25 minutes, flipping halfway through, until they become crispy and golden.

  • 6

    Meanwhile, break the cauliflower into florets. Toss with olive oil, salt, and pepper along with a whole garlic clove (skin on for roasting).

  • 7

    Spread the cauliflower and garlic on another baking sheet and roast in the oven for about 20 minutes until tender and slightly caramelized.

  • 8

    Once roasted, peel the garlic from its skin and add to the cauliflower. Blend or mash the mixture until smooth, adding a splash of olive oil if needed, and season to taste.

  • 9

    Plate the roasted garlic cauliflower mash as a base and top with the crispy tempeh cutlets. Serve immediately and enjoy the blend of textures and flavors.