Name: Crispy Baked Tempeh with Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 8 oz Tempeh; 1 cup Broccoli florets; 0.5 cup Red bell pepper; 1 tbsp Tamari; 1 tbsp Nutritional yeast; 1 tsp Garlic powder; 1 tsp Onion powder; 0.5 tsp Smoked paprika; 1 tsp Avocado oil; 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

Tempeh cubes baked to a golden crisp alongside vibrant broccoli and peppers, seasoned with a savory, nutty blend of nutritional yeast and smoked paprika.

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NUTRITION

Protein

49.5g

Fat

30.6g

Carbs

42.5g

SERVINGS

1 serving

INGREDIENTS

8 oz Tempeh

1 cup Broccoli florets

0.5 cup Red bell pepper

1 tbsp Tamari

1 tbsp Nutritional yeast

1 tsp Garlic powder

1 tsp Onion powder

0.5 tsp Smoked paprika

1 tsp Avocado oil

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 uniform 1/2-inch cubes and chop the broccoli and bell peppers into bite-sized pieces.
3
In a large mixing bowl, whisk together the avocado oil, tamari, garlic powder, onion powder, smoked paprika, sea salt, and black pepper.
4
Add the tempeh cubes and vegetable pieces to the bowl, tossing thoroughly until every piece is evenly coated in the seasoning mixture.
5
Spread the mixture in a single layer on the prepared baking sheet, ensuring the pieces are not overcrowded to allow for maximum crispiness.
6
Bake for 20 to 25 minutes, tossing the ingredients halfway through, until the tempeh is golden brown and the vegetables are tender with slightly charred edges.
7
Remove from the oven and sprinkle with nutritional yeast before serving warm.