Name: Crispy Baked Tempeh with Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 7 oz tempeh; 1.5 cups broccoli florets; 1 cup red bell pepper; 0.25 tbsp olive oil; 1 tbsp tamari; 2 tbsp nutritional yeast; 0.5 tsp garlic powder; 0.25 tsp sea salt; 0.25 tsp black pepper

Crispy Baked Tempeh with Roasted Vegetables

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

YOUR SOLIN GENERATED RECIPE

Crispy Baked Tempeh with Roasted Vegetables

Oven-roasted tempeh cubes and vibrant vegetables tossed in a savory tamari glaze for a satisfying crunch.

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NUTRITION

Protein

50.0g

Fat

28.7g

Carbs

47.0g

SERVINGS

1 serving

INGREDIENTS

7 oz tempeh

1.5 cups broccoli florets

1 cup red bell pepper

0.25 tbsp olive oil

1 tbsp tamari

2 tbsp nutritional yeast

0.5 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

1
Preheat your oven to 400°F and line a large rimmed baking sheet with parchment paper.
2
Cut the tempeh into 1-inch cubes and chop the broccoli and red bell pepper into bite-sized pieces.
3
In a large mixing bowl, whisk together the olive oil, tamari, nutritional yeast, garlic powder, sea salt, and black pepper to create the marinade.
4
Add the tempeh cubes, broccoli, and bell peppers to the bowl, tossing thoroughly until every piece is evenly coated.
5
Spread the mixture in a single layer on the prepared baking sheet, ensuring there is enough space between the pieces to allow for proper roasting.
6
Bake for 20-25 minutes, flipping the ingredients halfway through, until the tempeh is golden brown and the vegetables are tender-crisp.