Crispy Tempeh with Roasted Broccoli and Quinoa

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

Crispy Tempeh with Roasted Broccoli and Quinoa

YOUR SOLIN GENERATED RECIPE

Crispy Tempeh with Roasted Broccoli and Quinoa

Pan-seared tempeh cubes and roasted broccoli florets tossed with fluffy quinoa and savory nutritional yeast for a satisfying, golden finish.

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NUTRITION

400kcal
Protein
37.8g
Fat
17.9g
Carbs
30.9g

SERVINGS

1 serving

INGREDIENTS

150g Tempeh

1 cup Broccoli florets

30g cooked Quinoa

1.5 tablespoons Nutritional Yeast

1 tablespoon Tamari

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PREPARATION

  • 1

    Preheat your oven to 400°F and line a baking sheet with parchment paper.

  • 2

    Cut the tempeh into small cubes and toss with half of the tamari and a pinch of garlic powder.

  • 3

    Arrange broccoli florets on the baking sheet and roast for 15 minutes until the edges are slightly charred.

  • 4

    Heat a non-stick skillet over medium heat and sear the tempeh cubes until they are browned and crispy on all sides.

  • 5

    Add the cooked quinoa and roasted broccoli to the skillet, then sprinkle with nutritional yeast and the remaining tamari.

  • 6

    Toss everything together for two minutes until the yeast forms a savory coating and the dish is fragrant.

Crispy Tempeh with Roasted Broccoli and Quinoa

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

Crispy Tempeh with Roasted Broccoli and Quinoa

YOUR SOLIN GENERATED RECIPE

Crispy Tempeh with Roasted Broccoli and Quinoa

Pan-seared tempeh cubes and roasted broccoli florets tossed with fluffy quinoa and savory nutritional yeast for a satisfying, golden finish.

NUTRITION

400kcal
Protein
37.8g
Fat
17.9g
Carbs
30.9g

SERVINGS

1 serving

INGREDIENTS

150g Tempeh

1 cup Broccoli florets

30g cooked Quinoa

1.5 tablespoons Nutritional Yeast

1 tablespoon Tamari

PREPARATION

  • 1

    Preheat your oven to 400°F and line a baking sheet with parchment paper.

  • 2

    Cut the tempeh into small cubes and toss with half of the tamari and a pinch of garlic powder.

  • 3

    Arrange broccoli florets on the baking sheet and roast for 15 minutes until the edges are slightly charred.

  • 4

    Heat a non-stick skillet over medium heat and sear the tempeh cubes until they are browned and crispy on all sides.

  • 5

    Add the cooked quinoa and roasted broccoli to the skillet, then sprinkle with nutritional yeast and the remaining tamari.

  • 6

    Toss everything together for two minutes until the yeast forms a savory coating and the dish is fragrant.