Seared Tempeh Steaks with Roasted Broccoli and Quinoa

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

Seared Tempeh Steaks with Roasted Broccoli and Quinoa

YOUR SOLIN GENERATED RECIPE

Seared Tempeh Steaks with Roasted Broccoli and Quinoa

Pan-seared tempeh steaks and roasted broccoli served over fluffy quinoa, finished with a savory dusting of nutritional yeast for a satisfying, golden-brown crunch.

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NUTRITION

505kcal
Protein
46.4g
Fat
19.7g
Carbs
38.8g

SERVINGS

1 serving

INGREDIENTS

6.7 oz Tempeh

0.25 cup cooked Quinoa

1.5 cups Broccoli florets

1 tbsp Tamari

1 tbsp Nutritional Yeast

1 tsp Garlic Powder

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PREPARATION

  • 1

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

  • 2

    Toss the broccoli florets with a splash of water and spread them on the baking sheet.

  • 3

    Roast the broccoli for 15-20 minutes until the edges are tender and slightly charred.

  • 4

    Slice the tempeh into thick steaks and coat them evenly in the tamari and garlic powder.

  • 5

    Heat a non-stick skillet over medium-high heat and sear the tempeh steaks for 3-4 minutes per side until golden-brown.

  • 6

    Place the warm quinoa in a bowl and top with the seared tempeh and roasted broccoli.

  • 7

    Sprinkle the nutritional yeast over the top for a savory finish.

Seared Tempeh Steaks with Roasted Broccoli and Quinoa

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

Seared Tempeh Steaks with Roasted Broccoli and Quinoa

YOUR SOLIN GENERATED RECIPE

Seared Tempeh Steaks with Roasted Broccoli and Quinoa

Pan-seared tempeh steaks and roasted broccoli served over fluffy quinoa, finished with a savory dusting of nutritional yeast for a satisfying, golden-brown crunch.

NUTRITION

505kcal
Protein
46.4g
Fat
19.7g
Carbs
38.8g

SERVINGS

1 serving

INGREDIENTS

6.7 oz Tempeh

0.25 cup cooked Quinoa

1.5 cups Broccoli florets

1 tbsp Tamari

1 tbsp Nutritional Yeast

1 tsp Garlic Powder

PREPARATION

  • 1

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

  • 2

    Toss the broccoli florets with a splash of water and spread them on the baking sheet.

  • 3

    Roast the broccoli for 15-20 minutes until the edges are tender and slightly charred.

  • 4

    Slice the tempeh into thick steaks and coat them evenly in the tamari and garlic powder.

  • 5

    Heat a non-stick skillet over medium-high heat and sear the tempeh steaks for 3-4 minutes per side until golden-brown.

  • 6

    Place the warm quinoa in a bowl and top with the seared tempeh and roasted broccoli.

  • 7

    Sprinkle the nutritional yeast over the top for a savory finish.