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 the delicious crunch of perfectly baked tempeh paired with tender roasted broccoli. With a lightly sweet and smoky marinade enhancing the nutty flavor of tempeh and the bright freshness of broccoli, this dish is a satisfying meal that delights the palate while keeping things clean and balanced.

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NUTRITION

419kcal
Protein
35.2g
Fat
18.9g
Carbs
31.9g

SERVINGS

1 serving

INGREDIENTS

150g Tempeh

150g Broccoli

1 tbsp Low-Sodium Soy Sauce

1 tsp Maple Syrup

1 tsp Apple Cider Vinegar

1 clove Garlic

1/2 tsp Smoked Paprika

1 tsp Olive Oil

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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 rectangles or cubes. In a bowl, whisk together the soy sauce, maple syrup, apple cider vinegar, minced garlic, and smoked paprika.

  • 3

    Gently toss the tempeh pieces in the marinade, ensuring they are evenly coated. Let them sit for 10-15 minutes to absorb the flavors.

  • 4

    Spread the marinated tempeh on half of the baking sheet. In a separate bowl, toss the broccoli florets with olive oil, a pinch of salt, and additional smoked paprika if desired.

  • 5

    Place the broccoli on the other half of the baking sheet. Roast both the tempeh and broccoli in the preheated oven. Bake the tempeh for about 20 minutes, turning halfway for even crispiness, and roast the broccoli for 15-20 minutes until tender and slightly charred.

  • 6

    Once cooked, transfer the tempeh and broccoli to a serving plate. Enjoy your meal hot, appreciating the crispy texture of the tempeh and the bright, roasted flavors of the broccoli.

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 the delicious crunch of perfectly baked tempeh paired with tender roasted broccoli. With a lightly sweet and smoky marinade enhancing the nutty flavor of tempeh and the bright freshness of broccoli, this dish is a satisfying meal that delights the palate while keeping things clean and balanced.

NUTRITION

419kcal
Protein
35.2g
Fat
18.9g
Carbs
31.9g

SERVINGS

1 serving

INGREDIENTS

150g Tempeh

150g Broccoli

1 tbsp Low-Sodium Soy Sauce

1 tsp Maple Syrup

1 tsp Apple Cider Vinegar

1 clove Garlic

1/2 tsp Smoked Paprika

1 tsp Olive Oil

PREPARATION

  • 1

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

  • 2

    Slice the tempeh into thin rectangles or cubes. In a bowl, whisk together the soy sauce, maple syrup, apple cider vinegar, minced garlic, and smoked paprika.

  • 3

    Gently toss the tempeh pieces in the marinade, ensuring they are evenly coated. Let them sit for 10-15 minutes to absorb the flavors.

  • 4

    Spread the marinated tempeh on half of the baking sheet. In a separate bowl, toss the broccoli florets with olive oil, a pinch of salt, and additional smoked paprika if desired.

  • 5

    Place the broccoli on the other half of the baking sheet. Roast both the tempeh and broccoli in the preheated oven. Bake the tempeh for about 20 minutes, turning halfway for even crispiness, and roast the broccoli for 15-20 minutes until tender and slightly charred.

  • 6

    Once cooked, transfer the tempeh and broccoli to a serving plate. Enjoy your meal hot, appreciating the crispy texture of the tempeh and the bright, roasted flavors of the broccoli.