Grilled Tempeh with Roasted Broccoli and Garlic Tahini Drizzle

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

Grilled Tempeh with Roasted Broccoli and Garlic Tahini Drizzle

YOUR SOLIN GENERATED RECIPE

Grilled Tempeh with Roasted Broccoli and Garlic Tahini Drizzle

Grill-seared tempeh and roasted broccoli florets served with a savory nutritional yeast crust and a nutty garlic tahini drizzle.

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NUTRITION

281kcal
Protein
36.8g
Fat
9.3g
Carbs
17.2g

SERVINGS

1 serving

INGREDIENTS

2.3 ounces Tempeh, sliced into strips

5 large Egg Whites

100 grams Broccoli Florets

1.5 tablespoons Nutritional Yeast

0.5 teaspoon Tahini

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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 squeeze of lemon juice and a pinch of sea salt, then roast for 15 minutes until the edges are charred.

  • 3

    In a shallow dish, whisk the egg whites, nutritional yeast, and a clove of minced garlic until the mixture is slightly frothy.

  • 4

    Dredge the tempeh strips in the egg white mixture, pressing firmly so the nutritional yeast creates a thick coating.

  • 5

    Heat a non-stick grill pan over medium-high heat and sear the tempeh for 3 to 4 minutes per side until a golden, crisp crust forms.

  • 6

    Whisk the tahini with a teaspoon of warm water and a dash of lemon juice to create a smooth, pourable drizzle.

  • 7

    Arrange the grilled tempeh over the roasted broccoli florets and finish the dish with the nutty tahini sauce.

Grilled Tempeh with Roasted Broccoli and Garlic Tahini Drizzle

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

Grilled Tempeh with Roasted Broccoli and Garlic Tahini Drizzle

YOUR SOLIN GENERATED RECIPE

Grilled Tempeh with Roasted Broccoli and Garlic Tahini Drizzle

Grill-seared tempeh and roasted broccoli florets served with a savory nutritional yeast crust and a nutty garlic tahini drizzle.

NUTRITION

281kcal
Protein
36.8g
Fat
9.3g
Carbs
17.2g

SERVINGS

1 serving

INGREDIENTS

2.3 ounces Tempeh, sliced into strips

5 large Egg Whites

100 grams Broccoli Florets

1.5 tablespoons Nutritional Yeast

0.5 teaspoon Tahini

PREPARATION

  • 1

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

  • 2

    Toss the broccoli florets with a squeeze of lemon juice and a pinch of sea salt, then roast for 15 minutes until the edges are charred.

  • 3

    In a shallow dish, whisk the egg whites, nutritional yeast, and a clove of minced garlic until the mixture is slightly frothy.

  • 4

    Dredge the tempeh strips in the egg white mixture, pressing firmly so the nutritional yeast creates a thick coating.

  • 5

    Heat a non-stick grill pan over medium-high heat and sear the tempeh for 3 to 4 minutes per side until a golden, crisp crust forms.

  • 6

    Whisk the tahini with a teaspoon of warm water and a dash of lemon juice to create a smooth, pourable drizzle.

  • 7

    Arrange the grilled tempeh over the roasted broccoli florets and finish the dish with the nutty tahini sauce.