Name: Grilled Tempeh with Crunchy Kale Slaw and Lemon Tahini Dressing
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3.2 ounces Tempeh; 2.5 tablespoons Soy Protein Isolate; 2 cups chopped Kale; 1 teaspoon Tahini; 1 tablespoon Lemon Juice

Grilled Tempeh with Crunchy Kale Slaw and Lemon Tahini Dressing

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

YOUR SOLIN GENERATED RECIPE

Grilled Tempeh with Crunchy Kale Slaw and Lemon Tahini Dressing

Char-grilled tempeh strips crusted in a savory protein-rich rub, served over a vibrant kale slaw with a creamy lemon-tahini drizzle.

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NUTRITION

Protein

35.8g

Fat

13.1g

Carbs

15.1g

SERVINGS

1 serving

INGREDIENTS

3.2 ounces Tempeh

2.5 tablespoons Soy Protein Isolate

2 cups chopped Kale

1 teaspoon Tahini

1 tablespoon Lemon Juice

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PREPARATION

1
Slice the tempeh into thin strips and toss them in a bowl with the unflavored soy protein isolate and a pinch of garlic powder until evenly coated.
2
Heat a non-stick grill pan over medium-high heat and sear the tempeh strips for 3-4 minutes per side until golden and slightly charred.
3
Place the chopped kale in a large bowl and massage it with half of the lemon juice until the leaves become tender and dark green.
4
Whisk together the remaining lemon juice and tahini with a tablespoon of water to create a smooth, creamy dressing.
5
Toss the massaged kale with the dressing and top with the warm, grilled tempeh strips.