Grilled Tempeh with Steamed Broccoli and Edamame Mash

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

Grilled Tempeh with Steamed Broccoli and Edamame Mash

YOUR SOLIN GENERATED RECIPE

Grilled Tempeh with Steamed Broccoli and Edamame Mash

Char-grilled tempeh served over a vibrant edamame mash with tender steamed broccoli and a splash of tangy lemon.

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NUTRITION

475kcal
Protein
46.3g
Fat
23.1g
Carbs
32.8g

SERVINGS

1 serving

INGREDIENTS

160g Tempeh, sliced

100g Shelled Edamame

100g Broccoli Florets

1 tbsp Tamari

1 tbsp Lemon Juice

1 clove Garlic, minced

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PREPARATION

  • 1

    Slice the tempeh into thin strips and marinate in a mixture of tamari and minced garlic for 10 minutes.

  • 2

    Steam the broccoli florets over boiling water for 5-7 minutes until they are tender but still bright green.

  • 3

    Boil the shelled edamame in lightly salted water for 5 minutes, then drain.

  • 4

    Place the cooked edamame in a bowl with lemon juice and mash with a fork or pulse in a food processor until a chunky paste forms.

  • 5

    Heat a non-stick grill pan or skillet over medium-high heat and cook the tempeh strips for 3-4 minutes per side until golden brown and charred.

  • 6

    Spread the edamame mash on a plate, top with the grilled tempeh, and serve the steamed broccoli on the side.

Grilled Tempeh with Steamed Broccoli and Edamame Mash

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

Grilled Tempeh with Steamed Broccoli and Edamame Mash

YOUR SOLIN GENERATED RECIPE

Grilled Tempeh with Steamed Broccoli and Edamame Mash

Char-grilled tempeh served over a vibrant edamame mash with tender steamed broccoli and a splash of tangy lemon.

NUTRITION

475kcal
Protein
46.3g
Fat
23.1g
Carbs
32.8g

SERVINGS

1 serving

INGREDIENTS

160g Tempeh, sliced

100g Shelled Edamame

100g Broccoli Florets

1 tbsp Tamari

1 tbsp Lemon Juice

1 clove Garlic, minced

PREPARATION

  • 1

    Slice the tempeh into thin strips and marinate in a mixture of tamari and minced garlic for 10 minutes.

  • 2

    Steam the broccoli florets over boiling water for 5-7 minutes until they are tender but still bright green.

  • 3

    Boil the shelled edamame in lightly salted water for 5 minutes, then drain.

  • 4

    Place the cooked edamame in a bowl with lemon juice and mash with a fork or pulse in a food processor until a chunky paste forms.

  • 5

    Heat a non-stick grill pan or skillet over medium-high heat and cook the tempeh strips for 3-4 minutes per side until golden brown and charred.

  • 6

    Spread the edamame mash on a plate, top with the grilled tempeh, and serve the steamed broccoli on the side.