Crispy Tempeh with Roasted Broccoli and Edamame

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

Crispy Tempeh with Roasted Broccoli and Edamame

YOUR SOLIN GENERATED RECIPE

Crispy Tempeh with Roasted Broccoli and Edamame

Oven-roasted tempeh and broccoli florets tossed with protein-rich edamame and a savory ginger-tamari glaze, finished with a satisfyingly nutty crunch.

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NUTRITION

347kcal
Protein
34.9g
Fat
16.4g
Carbs
24.9g

SERVINGS

1 serving

INGREDIENTS

115 grams Tempeh, cubed

70 grams Shelled Edamame

100 grams Broccoli Florets

1 tablespoon Tamari

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PREPARATION

  • 1

    Preheat your oven to 400°F and line a baking sheet with parchment paper.

  • 2

    Cut the tempeh into bite-sized cubes and toss them with half of the tamari and a pinch of garlic powder if desired.

  • 3

    Spread the tempeh cubes and broccoli florets in a single layer on the prepared baking sheet.

  • 4

    Roast for 18 to 20 minutes, tossing halfway through, until the broccoli is tender and the tempeh is golden and crisp.

  • 5

    While the vegetables roast, steam the shelled edamame in a small amount of water for 3 to 5 minutes until bright green.

  • 6

    Transfer the roasted tempeh, broccoli, and steamed edamame to a bowl.

  • 7

    Drizzle with the remaining tamari and toss well to coat before serving.

Crispy Tempeh with Roasted Broccoli and Edamame

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

Crispy Tempeh with Roasted Broccoli and Edamame

YOUR SOLIN GENERATED RECIPE

Crispy Tempeh with Roasted Broccoli and Edamame

Oven-roasted tempeh and broccoli florets tossed with protein-rich edamame and a savory ginger-tamari glaze, finished with a satisfyingly nutty crunch.

NUTRITION

347kcal
Protein
34.9g
Fat
16.4g
Carbs
24.9g

SERVINGS

1 serving

INGREDIENTS

115 grams Tempeh, cubed

70 grams Shelled Edamame

100 grams Broccoli Florets

1 tablespoon Tamari

PREPARATION

  • 1

    Preheat your oven to 400°F and line a baking sheet with parchment paper.

  • 2

    Cut the tempeh into bite-sized cubes and toss them with half of the tamari and a pinch of garlic powder if desired.

  • 3

    Spread the tempeh cubes and broccoli florets in a single layer on the prepared baking sheet.

  • 4

    Roast for 18 to 20 minutes, tossing halfway through, until the broccoli is tender and the tempeh is golden and crisp.

  • 5

    While the vegetables roast, steam the shelled edamame in a small amount of water for 3 to 5 minutes until bright green.

  • 6

    Transfer the roasted tempeh, broccoli, and steamed edamame to a bowl.

  • 7

    Drizzle with the remaining tamari and toss well to coat before serving.