Grilled Tempeh Steaks with Steamed Broccoli and Quinoa

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

Grilled Tempeh Steaks with Steamed Broccoli and Quinoa

YOUR SOLIN GENERATED RECIPE

Grilled Tempeh Steaks with Steamed Broccoli and Quinoa

Smoky grilled tempeh steaks served over fluffy quinoa and tender steamed broccoli, finished with a bright squeeze of charred lemon.

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NUTRITION

413kcal
Protein
35.1g
Fat
18.6g
Carbs
35.3g

SERVINGS

1 serving

INGREDIENTS

160 grams Tempeh

1/4 cup Cooked Quinoa

1 cup Broccoli florets

1 tablespoon Coconut Aminos

1 teaspoon Lemon Juice

1/4 teaspoon Garlic Powder

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PREPARATION

  • 1

    Slice the tempeh into 1/2 inch thick steaks.

  • 2

    In a shallow dish, whisk together the coconut aminos, lemon juice, and garlic powder.

  • 3

    Place the tempeh steaks in the marinade and let sit for 10 minutes, flipping once.

  • 4

    Preheat a non-stick grill pan over medium-high heat.

  • 5

    Grill the tempeh steaks for 4 to 5 minutes per side until deep golden grill marks appear.

  • 6

    While the tempeh is grilling, steam the broccoli florets over boiling water for about 5 minutes until tender-crisp.

  • 7

    Warm the pre-cooked quinoa in a small pan or microwave.

  • 8

    Plate the grilled tempeh over the quinoa with the steamed broccoli on the side and serve immediately.

Grilled Tempeh Steaks with Steamed Broccoli and Quinoa

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

Grilled Tempeh Steaks with Steamed Broccoli and Quinoa

YOUR SOLIN GENERATED RECIPE

Grilled Tempeh Steaks with Steamed Broccoli and Quinoa

Smoky grilled tempeh steaks served over fluffy quinoa and tender steamed broccoli, finished with a bright squeeze of charred lemon.

NUTRITION

413kcal
Protein
35.1g
Fat
18.6g
Carbs
35.3g

SERVINGS

1 serving

INGREDIENTS

160 grams Tempeh

1/4 cup Cooked Quinoa

1 cup Broccoli florets

1 tablespoon Coconut Aminos

1 teaspoon Lemon Juice

1/4 teaspoon Garlic Powder

PREPARATION

  • 1

    Slice the tempeh into 1/2 inch thick steaks.

  • 2

    In a shallow dish, whisk together the coconut aminos, lemon juice, and garlic powder.

  • 3

    Place the tempeh steaks in the marinade and let sit for 10 minutes, flipping once.

  • 4

    Preheat a non-stick grill pan over medium-high heat.

  • 5

    Grill the tempeh steaks for 4 to 5 minutes per side until deep golden grill marks appear.

  • 6

    While the tempeh is grilling, steam the broccoli florets over boiling water for about 5 minutes until tender-crisp.

  • 7

    Warm the pre-cooked quinoa in a small pan or microwave.

  • 8

    Plate the grilled tempeh over the quinoa with the steamed broccoli on the side and serve immediately.