YOUR SOLIN GENERATED RECIPE
Smoky BBQ Tempeh Sandwich with Crunchy Slaw
Enjoy a hearty sandwich featuring smoky, marinated tempeh layered with a vibrant, crunchy slaw. The tempeh is grilled to perfection and paired with a tangy, sugar-free BBQ sauce, nestled between a soft whole grain bun. It’s a balanced, plant-based meal that is both satisfying and nutritionally mindful.
INGREDIENTS
6 oz Tempeh
1 Whole Grain Bun
2 tbsp Sugar-Free BBQ Sauce
1 cup shredded Red Cabbage
1 medium Carrot, shredded
2 tbsp Nonfat Greek Yogurt
1 tsp Apple Cider Vinegar
1 tsp Smoked Paprika
1 tsp Garlic Powder
Salt and Pepper to taste
PREPARATION
Slice the tempeh into 1/4-inch thick pieces, and lightly score the surface to allow for deeper marinade penetration.
In a shallow dish, combine the BBQ sauce, smoked paprika, garlic powder, salt, and pepper. Add the tempeh slices and marinate for at least 15 minutes.
While the tempeh is marinating, prepare the crunchy slaw. In a bowl, combine the shredded red cabbage and carrot. In a small bowl, whisk together the nonfat Greek yogurt, apple cider vinegar, a pinch of salt, and pepper. Toss the vegetables in the dressing until well coated.
Heat a non-stick skillet over medium heat. Cook the marinated tempeh slices for about 3-4 minutes on each side until grill marks appear and the tempeh is heated through.
Lightly toast the whole grain bun in a skillet or toaster.
Assemble the sandwich by layering the cooked tempeh onto the bun, drizzling any remaining BBQ sauce over the tempeh, and topping with a generous serving of crunchy slaw. Serve immediately and enjoy your balanced, protein-packed meal.