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; 1 cup red bell pepper; 0.5 tbsp extra virgin olive oil; 1 tbsp tamari; 1 tsp garlic powder; 0.5 tsp smoked paprika; 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 garden vegetables tossed in a savory tamari glaze for a satisfyingly crunchy texture.

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NUTRITION

Protein

46.8g

Fat

31.7g

Carbs

43.9g

SERVINGS

1 serving

INGREDIENTS

8 oz tempeh

1 cup broccoli florets

1 cup red bell pepper

0.5 tbsp extra virgin olive oil

1 tbsp tamari

1 tsp garlic powder

0.5 tsp smoked paprika

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 baking sheet with parchment paper.
2
Cut the tempeh into 1-inch cubes and place them in a large mixing bowl.
3
In a small ramekin, whisk together the extra virgin olive oil, tamari, garlic powder, smoked paprika, sea salt, and black pepper.
4
Add the broccoli florets and sliced red bell peppers to the bowl with the tempeh cubes.
5
Drizzle the tamari spice mixture over the tempeh and vegetables, tossing thoroughly until every piece is evenly coated.
6
Spread the mixture in a single layer on the prepared baking sheet to ensure even browning.
7
Bake for 20 to 25 minutes, tossing the ingredients halfway through, until the tempeh is golden brown and the vegetables are tender.