Crispy Baked Tempeh with Shredded Cabbage and Edamame Salad

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

Crispy Baked Tempeh with Shredded Cabbage and Edamame Salad

YOUR SOLIN GENERATED RECIPE

Crispy Baked Tempeh with Shredded Cabbage and Edamame Salad

Enjoy a vibrant bowl of crispy baked tempeh paired with a refreshing salad of shredded cabbage, edamame, and carrots. This dish delivers a satisfying crunch with a zesty lime dressing for a light yet protein-rich lunch that is bursting with flavor.

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NUTRITION

481kcal
Protein
38.1g
Fat
23.7g
Carbs
38.3g

SERVINGS

1 serving

INGREDIENTS

100g Tempeh

1 cup Shelled Edamame (155g)

1 cup Shredded Cabbage

1/2 cup Shredded Carrot

1 tsp Olive Oil

1 tbsp Lime Juice

1/2 tsp Garlic Powder

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    Slice the tempeh into thin strips or cubes. Place the pieces in a bowl and lightly toss with half the olive oil, garlic powder, salt, and pepper.

  • 3

    Spread the seasoned tempeh evenly on the baking sheet and bake for 20-25 minutes until crispy, flipping halfway through for even browning.

  • 4

    While the tempeh bakes, prepare the salad by combining shredded cabbage and shredded carrot in a large bowl.

  • 5

    Add the shelled edamame to the bowl with the veggies.

  • 6

    In a small bowl, whisk together the lime juice, remaining olive oil, a pinch of salt, and pepper. Pour the dressing over the salad and toss to evenly coat.

  • 7

    Once the tempeh is crispy, remove from the oven and let it cool slightly before adding it to the salad.

  • 8

    Gently toss the crispy tempeh into the salad, ensuring the flavors meld together. Adjust seasoning as needed and serve immediately.

Crispy Baked Tempeh with Shredded Cabbage and Edamame Salad

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

Crispy Baked Tempeh with Shredded Cabbage and Edamame Salad

YOUR SOLIN GENERATED RECIPE

Crispy Baked Tempeh with Shredded Cabbage and Edamame Salad

Enjoy a vibrant bowl of crispy baked tempeh paired with a refreshing salad of shredded cabbage, edamame, and carrots. This dish delivers a satisfying crunch with a zesty lime dressing for a light yet protein-rich lunch that is bursting with flavor.

NUTRITION

481kcal
Protein
38.1g
Fat
23.7g
Carbs
38.3g

SERVINGS

1 serving

INGREDIENTS

100g Tempeh

1 cup Shelled Edamame (155g)

1 cup Shredded Cabbage

1/2 cup Shredded Carrot

1 tsp Olive Oil

1 tbsp Lime Juice

1/2 tsp Garlic Powder

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    Slice the tempeh into thin strips or cubes. Place the pieces in a bowl and lightly toss with half the olive oil, garlic powder, salt, and pepper.

  • 3

    Spread the seasoned tempeh evenly on the baking sheet and bake for 20-25 minutes until crispy, flipping halfway through for even browning.

  • 4

    While the tempeh bakes, prepare the salad by combining shredded cabbage and shredded carrot in a large bowl.

  • 5

    Add the shelled edamame to the bowl with the veggies.

  • 6

    In a small bowl, whisk together the lime juice, remaining olive oil, a pinch of salt, and pepper. Pour the dressing over the salad and toss to evenly coat.

  • 7

    Once the tempeh is crispy, remove from the oven and let it cool slightly before adding it to the salad.

  • 8

    Gently toss the crispy tempeh into the salad, ensuring the flavors meld together. Adjust seasoning as needed and serve immediately.