Seared Tempeh with Steamed Broccoli and Quinoa

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

Seared Tempeh with Steamed Broccoli and Quinoa

YOUR SOLIN GENERATED RECIPE

Seared Tempeh with Steamed Broccoli and Quinoa

Enjoy a vibrant, protein-packed dinner featuring savory, pan-seared tempeh complemented by perfectly steamed broccoli and a delicate serving of quinoa. Each bite brings a satisfying balance of nutty and refreshing flavors, making it a wholesome, delicious choice for a meat-free meal.

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NUTRITION

392kcal
Protein
33.3g
Fat
19.5g
Carbs
31.8g

SERVINGS

1 serving

INGREDIENTS

140g Tempeh

100g Broccoli

30g Cooked Quinoa

1/2 tsp Olive Oil

1/2 tsp Soy Sauce

1 tsp Fresh Lemon Juice

1 clove Garlic, minced

Pinch Black Pepper

Pinch Salt

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PREPARATION

  • 1

    Slice the tempeh into thin strips or cubes. In a small bowl, mix the olive oil, soy sauce, lemon juice, minced garlic, salt, and black pepper to create a light marinade.

  • 2

    Toss the tempeh pieces in the marinade and let them sit for about 10 minutes to absorb the flavors.

  • 3

    Meanwhile, steam the broccoli in a steamer or a covered pot with a small amount of water for about 5-7 minutes until tender yet crisp.

  • 4

    Cook the quinoa according to package instructions if not already cooked; for this recipe, measure out 30 grams of cooked quinoa.

  • 5

    Heat a non-stick skillet over medium-high heat and sear the marinated tempeh for approximately 3-4 minutes on each side until golden and slightly crispy.

  • 6

    Plate the seared tempeh alongside the steamed broccoli and a serving of quinoa. Drizzle any remaining pan juices over the tempeh for extra flavor.

  • 7

    Serve immediately and enjoy your wholesome, meat-free dinner.

Seared Tempeh with Steamed Broccoli and Quinoa

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

Seared Tempeh with Steamed Broccoli and Quinoa

YOUR SOLIN GENERATED RECIPE

Seared Tempeh with Steamed Broccoli and Quinoa

Enjoy a vibrant, protein-packed dinner featuring savory, pan-seared tempeh complemented by perfectly steamed broccoli and a delicate serving of quinoa. Each bite brings a satisfying balance of nutty and refreshing flavors, making it a wholesome, delicious choice for a meat-free meal.

NUTRITION

392kcal
Protein
33.3g
Fat
19.5g
Carbs
31.8g

SERVINGS

1 serving

INGREDIENTS

140g Tempeh

100g Broccoli

30g Cooked Quinoa

1/2 tsp Olive Oil

1/2 tsp Soy Sauce

1 tsp Fresh Lemon Juice

1 clove Garlic, minced

Pinch Black Pepper

Pinch Salt

PREPARATION

  • 1

    Slice the tempeh into thin strips or cubes. In a small bowl, mix the olive oil, soy sauce, lemon juice, minced garlic, salt, and black pepper to create a light marinade.

  • 2

    Toss the tempeh pieces in the marinade and let them sit for about 10 minutes to absorb the flavors.

  • 3

    Meanwhile, steam the broccoli in a steamer or a covered pot with a small amount of water for about 5-7 minutes until tender yet crisp.

  • 4

    Cook the quinoa according to package instructions if not already cooked; for this recipe, measure out 30 grams of cooked quinoa.

  • 5

    Heat a non-stick skillet over medium-high heat and sear the marinated tempeh for approximately 3-4 minutes on each side until golden and slightly crispy.

  • 6

    Plate the seared tempeh alongside the steamed broccoli and a serving of quinoa. Drizzle any remaining pan juices over the tempeh for extra flavor.

  • 7

    Serve immediately and enjoy your wholesome, meat-free dinner.