Grilled Tempeh Steaks with Steamed Asparagus and Edamame Mash

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

Grilled Tempeh Steaks with Steamed Asparagus and Edamame Mash

YOUR SOLIN GENERATED RECIPE

Grilled Tempeh Steaks with Steamed Asparagus and Edamame Mash

Grilled tempeh steaks served with a creamy edamame mash and steamed asparagus, finished with a bright squeeze of zesty lemon.

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NUTRITION

456kcal
Protein
46.3g
Fat
22.4g
Carbs
30.2g

SERVINGS

1 serving

INGREDIENTS

155g Tempeh

100g Shelled Edamame

120g Asparagus

1 tbsp Tamari

1 tbsp Lemon Juice

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Slice the tempeh into thick steaks and steam for 10 minutes to remove any natural bitterness.

  • 2

    Marinate the steamed tempeh in tamari for at least 15 minutes to infuse savory flavor.

  • 3

    Heat a grill pan over medium-high heat and sear the tempeh steaks for 3-4 minutes per side until charred.

  • 4

    Steam the asparagus spears for 4-5 minutes until tender-crisp and bright green.

  • 5

    Boil the shelled edamame until soft, then mash with lemon juice and a splash of water until reaching a creamy consistency.

  • 6

    Plate the edamame mash, top with the grilled tempeh, and serve the asparagus on the side.

Grilled Tempeh Steaks with Steamed Asparagus and Edamame Mash

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

Grilled Tempeh Steaks with Steamed Asparagus and Edamame Mash

YOUR SOLIN GENERATED RECIPE

Grilled Tempeh Steaks with Steamed Asparagus and Edamame Mash

Grilled tempeh steaks served with a creamy edamame mash and steamed asparagus, finished with a bright squeeze of zesty lemon.

NUTRITION

456kcal
Protein
46.3g
Fat
22.4g
Carbs
30.2g

SERVINGS

1 serving

INGREDIENTS

155g Tempeh

100g Shelled Edamame

120g Asparagus

1 tbsp Tamari

1 tbsp Lemon Juice

PREPARATION

  • 1

    Slice the tempeh into thick steaks and steam for 10 minutes to remove any natural bitterness.

  • 2

    Marinate the steamed tempeh in tamari for at least 15 minutes to infuse savory flavor.

  • 3

    Heat a grill pan over medium-high heat and sear the tempeh steaks for 3-4 minutes per side until charred.

  • 4

    Steam the asparagus spears for 4-5 minutes until tender-crisp and bright green.

  • 5

    Boil the shelled edamame until soft, then mash with lemon juice and a splash of water until reaching a creamy consistency.

  • 6

    Plate the edamame mash, top with the grilled tempeh, and serve the asparagus on the side.