Press the tempeh to remove excess moisture, then slice into 1/4-inch thick pieces. In a shallow dish, marinate the tempeh in a mix of your favorite herbs, a splash of low-sodium soy sauce, a squeeze of lemon, and a touch of garlic.
Preheat your grill or grill pan to medium-high heat. Lightly spray with a nonstick oil spray if needed.
Grill the tempeh slices for about 3-4 minutes on each side until they develop a nice char and are heated through.
Meanwhile, preheat your oven to 425°F. Toss broccoli florets with a minimal amount of olive oil (or use a nonstick spray to keep calories low), a pinch of salt, and pepper. Spread them out on a baking sheet and roast for about 10-12 minutes until tender and slightly caramelized.
Prepare quinoa according to package instructions using water. Once cooked, measure out 30g of quinoa for the serving.
In a small bowl, blend the plant-based protein powder with a few tablespoons of water to create a smooth, light sauce. This will boost the protein content without adding many calories.
To plate, arrange the grilled tempeh, a serving of quinoa, and roasted broccoli. Drizzle the protein powder sauce lightly over the tempeh, and garnish with a squeeze of fresh lemon or a sprinkle of your chosen herbs.
Serve immediately and enjoy your balanced, high-protein, plant-based dinner!