Grilled Tempeh with Crunchy Cabbage Slaw

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

Grilled Tempeh with Crunchy Cabbage Slaw

YOUR SOLIN GENERATED RECIPE

Grilled Tempeh with Crunchy Cabbage Slaw

Savor a vibrant, plant-powered lunch featuring grilled tempeh with a tangy, crunchy cabbage slaw. The tempeh is marinated with smoky spices and grilled to a perfect char, while the crisp slaw, tossed in a bright lemon and apple cider vinegar dressing, delivers delightful texture and refreshing citrus notes.

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NUTRITION

307kcal
Protein
27.9g
Fat
12g
Carbs
27g

SERVINGS

1 serving

INGREDIENTS

130g Tempeh

1 cup shredded Green Cabbage (89g)

1 small grated Carrot (50g)

1/4 cup Red Bell Pepper strips (30g)

1 tbsp Lemon Juice

1 tsp Apple Cider Vinegar

Pinch of Smoked Paprika

Pinch of Ground Cumin

Salt & Black Pepper to taste

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PREPARATION

  • 1

    Slice the tempeh into thin strips or rectangles. In a small bowl, combine a pinch of smoked paprika, ground cumin, salt, and black pepper. Lightly coat the tempeh with these spices.

  • 2

    Preheat a grill pan over medium heat. Place the seasoned tempeh on the grill pan and cook for about 3-4 minutes on each side until grill marks appear and the tempeh is heated through.

  • 3

    While the tempeh is grilling, prepare the slaw. In a large mixing bowl, combine shredded green cabbage, grated carrot, and red bell pepper strips.

  • 4

    In a separate small bowl, whisk together lemon juice and apple cider vinegar. Pour the dressing over the cabbage mix, tossing gently to ensure even coating.

  • 5

    Plate the grilled tempeh alongside a generous serving of crunchy cabbage slaw. Adjust seasoning with additional salt and pepper if needed, and serve immediately.

Grilled Tempeh with Crunchy Cabbage Slaw

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

Grilled Tempeh with Crunchy Cabbage Slaw

YOUR SOLIN GENERATED RECIPE

Grilled Tempeh with Crunchy Cabbage Slaw

Savor a vibrant, plant-powered lunch featuring grilled tempeh with a tangy, crunchy cabbage slaw. The tempeh is marinated with smoky spices and grilled to a perfect char, while the crisp slaw, tossed in a bright lemon and apple cider vinegar dressing, delivers delightful texture and refreshing citrus notes.

NUTRITION

307kcal
Protein
27.9g
Fat
12g
Carbs
27g

SERVINGS

1 serving

INGREDIENTS

130g Tempeh

1 cup shredded Green Cabbage (89g)

1 small grated Carrot (50g)

1/4 cup Red Bell Pepper strips (30g)

1 tbsp Lemon Juice

1 tsp Apple Cider Vinegar

Pinch of Smoked Paprika

Pinch of Ground Cumin

Salt & Black Pepper to taste

PREPARATION

  • 1

    Slice the tempeh into thin strips or rectangles. In a small bowl, combine a pinch of smoked paprika, ground cumin, salt, and black pepper. Lightly coat the tempeh with these spices.

  • 2

    Preheat a grill pan over medium heat. Place the seasoned tempeh on the grill pan and cook for about 3-4 minutes on each side until grill marks appear and the tempeh is heated through.

  • 3

    While the tempeh is grilling, prepare the slaw. In a large mixing bowl, combine shredded green cabbage, grated carrot, and red bell pepper strips.

  • 4

    In a separate small bowl, whisk together lemon juice and apple cider vinegar. Pour the dressing over the cabbage mix, tossing gently to ensure even coating.

  • 5

    Plate the grilled tempeh alongside a generous serving of crunchy cabbage slaw. Adjust seasoning with additional salt and pepper if needed, and serve immediately.