Crispy Baked Peanut Tempeh with Roasted Asparagus

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

Crispy Baked Peanut Tempeh with Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Crispy Baked Peanut Tempeh with Roasted Asparagus

Enjoy a vibrant twist on plant-based protein with this dish featuring crispy baked tempeh coated in a delicate peanut marinade and crunch, paired with perfectly roasted asparagus. The harmonious blend of tangy soy sauce, fresh ginger, and garlic brings out an irresistible flavor that elevates your meal while keeping it light and nutritious.

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NUTRITION

558kcal
Protein
42.7g
Fat
36g
Carbs
28.1g

SERVINGS

1 serving

INGREDIENTS

150g Tempeh

1.5 tbsp Natural Peanut Butter (unsweetened)

1 tbsp Crushed Peanuts

150g Asparagus Spear

1 tbsp Low-Sodium Soy Sauce

1 tsp Fresh Grated Ginger

1 tsp Minced Garlic

1 spray Olive Oil Cooking Spray

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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 bite-sized cubes. In a small bowl, whisk together the natural peanut butter, low-sodium soy sauce, grated ginger, and minced garlic. If the mixture is too thick, add a teaspoon of water to achieve a smooth consistency.

  • 3

    Toss the tempeh cubes in the peanut marinade until evenly coated, then gently stir in the crushed peanuts to create a crispy coating.

  • 4

    Arrange the coated tempeh on one side of the baking sheet. On the other side, place the asparagus, and lightly coat with olive oil cooking spray. Season the asparagus with a pinch of salt and pepper, if desired.

  • 5

    Bake in the preheated oven for about 20 minutes, flipping the tempeh halfway through, until the tempeh is crispy on the edges and the asparagus is tender and slightly charred.

  • 6

    Remove from the oven and serve immediately for a satisfying meal that balances crunch, flavor, and wholesome nutrition.

Crispy Baked Peanut Tempeh with Roasted Asparagus

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

Crispy Baked Peanut Tempeh with Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Crispy Baked Peanut Tempeh with Roasted Asparagus

Enjoy a vibrant twist on plant-based protein with this dish featuring crispy baked tempeh coated in a delicate peanut marinade and crunch, paired with perfectly roasted asparagus. The harmonious blend of tangy soy sauce, fresh ginger, and garlic brings out an irresistible flavor that elevates your meal while keeping it light and nutritious.

NUTRITION

558kcal
Protein
42.7g
Fat
36g
Carbs
28.1g

SERVINGS

1 serving

INGREDIENTS

150g Tempeh

1.5 tbsp Natural Peanut Butter (unsweetened)

1 tbsp Crushed Peanuts

150g Asparagus Spear

1 tbsp Low-Sodium Soy Sauce

1 tsp Fresh Grated Ginger

1 tsp Minced Garlic

1 spray Olive Oil Cooking Spray

PREPARATION

  • 1

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

  • 2

    Slice the tempeh into bite-sized cubes. In a small bowl, whisk together the natural peanut butter, low-sodium soy sauce, grated ginger, and minced garlic. If the mixture is too thick, add a teaspoon of water to achieve a smooth consistency.

  • 3

    Toss the tempeh cubes in the peanut marinade until evenly coated, then gently stir in the crushed peanuts to create a crispy coating.

  • 4

    Arrange the coated tempeh on one side of the baking sheet. On the other side, place the asparagus, and lightly coat with olive oil cooking spray. Season the asparagus with a pinch of salt and pepper, if desired.

  • 5

    Bake in the preheated oven for about 20 minutes, flipping the tempeh halfway through, until the tempeh is crispy on the edges and the asparagus is tender and slightly charred.

  • 6

    Remove from the oven and serve immediately for a satisfying meal that balances crunch, flavor, and wholesome nutrition.