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

Marinated tempeh grilled until charred and served with a creamy edamame mash and tender steamed broccoli, finished with a squeeze of zesty lime.

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NUTRITION

499kcal
Protein
46.6g
Fat
26.6g
Carbs
28.8g

SERVINGS

1 serving

INGREDIENTS

165g Tempeh, sliced

75g Shelled Edamame

100g Broccoli Florets

1 tbsp Tamari

1 tsp Sesame Oil

1 clove Garlic, minced

1 tsp Fresh Ginger, grated

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PREPARATION

  • 1

    In a small bowl, whisk together the tamari, minced garlic, and grated ginger.

  • 2

    Place the sliced tempeh in a shallow dish and pour the marinade over it, letting it sit for at least 15 minutes.

  • 3

    Set up a steamer basket over boiling water and steam the broccoli florets and shelled edamame until tender, approximately 6-8 minutes.

  • 4

    Transfer the steamed edamame to a bowl and mash thoroughly with a fork or immersion blender, adding a teaspoon of warm water if needed to reach a creamy consistency.

  • 5

    Heat the sesame oil in a grill pan or non-stick skillet over medium-high heat.

  • 6

    Add the marinated tempeh to the pan and grill for 3-4 minutes per side until dark grill marks appear and the edges are slightly crisp.

  • 7

    Arrange the grilled tempeh over the edamame mash and serve alongside the steamed broccoli.

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

Marinated tempeh grilled until charred and served with a creamy edamame mash and tender steamed broccoli, finished with a squeeze of zesty lime.

NUTRITION

499kcal
Protein
46.6g
Fat
26.6g
Carbs
28.8g

SERVINGS

1 serving

INGREDIENTS

165g Tempeh, sliced

75g Shelled Edamame

100g Broccoli Florets

1 tbsp Tamari

1 tsp Sesame Oil

1 clove Garlic, minced

1 tsp Fresh Ginger, grated

PREPARATION

  • 1

    In a small bowl, whisk together the tamari, minced garlic, and grated ginger.

  • 2

    Place the sliced tempeh in a shallow dish and pour the marinade over it, letting it sit for at least 15 minutes.

  • 3

    Set up a steamer basket over boiling water and steam the broccoli florets and shelled edamame until tender, approximately 6-8 minutes.

  • 4

    Transfer the steamed edamame to a bowl and mash thoroughly with a fork or immersion blender, adding a teaspoon of warm water if needed to reach a creamy consistency.

  • 5

    Heat the sesame oil in a grill pan or non-stick skillet over medium-high heat.

  • 6

    Add the marinated tempeh to the pan and grill for 3-4 minutes per side until dark grill marks appear and the edges are slightly crisp.

  • 7

    Arrange the grilled tempeh over the edamame mash and serve alongside the steamed broccoli.