Seared Tempeh Steaks with Garlic Broccoli and Edamame Mash

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

Seared Tempeh Steaks with Garlic Broccoli and Edamame Mash

YOUR SOLIN GENERATED RECIPE

Seared Tempeh Steaks with Garlic Broccoli and Edamame Mash

Pan-seared tempeh steaks glazed in savory tamari, served over a vibrant edamame mash with garlicky sautéed broccoli for a crisp-tender bite.

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NUTRITION

504kcal
Protein
43.6g
Fat
25.5g
Carbs
34.9g

SERVINGS

1 serving

INGREDIENTS

150g Tempeh

80g Shelled Edamame

150g Broccoli Florets

1 tsp Olive Oil

1 tbsp Tamari

2 cloves Garlic

1 tsp Fresh Ginger

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PREPARATION

  • 1

    Steam the shelled edamame until tender, then mash with a fork or pulse in a blender with a splash of water until smooth.

  • 2

    Cut the tempeh into thick steaks and whisk together the tamari and minced ginger.

  • 3

    Heat olive oil in a skillet over medium-high heat and sear the tempeh for 3-4 minutes per side until golden brown.

  • 4

    Pour the tamari mixture over the tempeh in the last minute of cooking to glaze.

  • 5

    In a separate pan, sauté the broccoli florets with minced garlic and a splash of water until bright green and crisp-tender.

  • 6

    Plate the edamame mash, top with the seared tempeh steaks, and serve with the garlic broccoli on the side.

Seared Tempeh Steaks with Garlic Broccoli and Edamame Mash

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

Seared Tempeh Steaks with Garlic Broccoli and Edamame Mash

YOUR SOLIN GENERATED RECIPE

Seared Tempeh Steaks with Garlic Broccoli and Edamame Mash

Pan-seared tempeh steaks glazed in savory tamari, served over a vibrant edamame mash with garlicky sautéed broccoli for a crisp-tender bite.

NUTRITION

504kcal
Protein
43.6g
Fat
25.5g
Carbs
34.9g

SERVINGS

1 serving

INGREDIENTS

150g Tempeh

80g Shelled Edamame

150g Broccoli Florets

1 tsp Olive Oil

1 tbsp Tamari

2 cloves Garlic

1 tsp Fresh Ginger

PREPARATION

  • 1

    Steam the shelled edamame until tender, then mash with a fork or pulse in a blender with a splash of water until smooth.

  • 2

    Cut the tempeh into thick steaks and whisk together the tamari and minced ginger.

  • 3

    Heat olive oil in a skillet over medium-high heat and sear the tempeh for 3-4 minutes per side until golden brown.

  • 4

    Pour the tamari mixture over the tempeh in the last minute of cooking to glaze.

  • 5

    In a separate pan, sauté the broccoli florets with minced garlic and a splash of water until bright green and crisp-tender.

  • 6

    Plate the edamame mash, top with the seared tempeh steaks, and serve with the garlic broccoli on the side.