Name: Grilled Tempeh and Edamame Crunch Salad
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.1 ounces Tempeh; 0.5 cup Shelled Edamame; 1.5 cups Shredded Cabbage; 0.5 cup Sliced Cucumber; 1 tablespoon Tamari; 1 tablespoon Rice Vinegar; 1 teaspoon Fresh Ginger; 1 teaspoon Sriracha; 1 teaspoon Sesame Seeds

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

YOUR SOLIN GENERATED RECIPE

Grilled Tempeh and Edamame Crunch Salad

Grilled tempeh and edamame tossed with shredded cabbage and a zingy ginger-tamari dressing, finished with a sprinkle of toasted sesame seeds for a satisfying crunch.

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NUTRITION

Protein

42.5g

Fat

22g

Carbs

29.2g

SERVINGS

1 serving

INGREDIENTS

5.1 ounces Tempeh

0.5 cup Shelled Edamame

1.5 cups Shredded Cabbage

0.5 cup Sliced Cucumber

1 tablespoon Tamari

1 tablespoon Rice Vinegar

1 teaspoon Fresh Ginger

1 teaspoon Sriracha

1 teaspoon Sesame Seeds

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PREPARATION

1
Slice the tempeh into thin strips and whisk together the tamari, rice vinegar, grated ginger, and sriracha in a small bowl.
2
Place the tempeh in a shallow dish and pour half of the dressing over it, letting it marinate for at least 10 minutes.
3
Heat a grill pan or non-stick skillet over medium-high heat and cook the tempeh strips for 3-4 minutes per side until they are golden brown and charred.
4
In a large bowl, combine the shredded cabbage, shelled edamame, and sliced cucumber.
5
Drizzle the remaining dressing over the vegetables and toss well to ensure everything is evenly coated.
6
Plate the salad, top with the warm grilled tempeh strips, and garnish with toasted sesame seeds.