Grilled 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.

Grilled Tempeh Steaks with Roasted Broccoli and Quinoa

YOUR SOLIN GENERATED RECIPE

Grilled Tempeh Steaks with Roasted Broccoli and Quinoa

Savory tempeh steaks marinated in tamari and grilled until charred, served with roasted broccoli and fluffy quinoa with a nutty nutritional yeast finish.

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NUTRITION

500kcal
Protein
45.4g
Fat
20.6g
Carbs
42.2g

SERVINGS

1 serving

INGREDIENTS

6.35 oz Tempeh

1/3 cup cooked Quinoa

1.5 cups Broccoli florets

1 tbsp Nutritional Yeast

1 tbsp Tamari

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PREPARATION

  • 1

    Steam the tempeh for 10 minutes to remove any bitterness and soften the texture.

  • 2

    Whisk together tamari and smoked paprika then coat the tempeh steaks evenly.

  • 3

    Toss broccoli florets with a pinch of salt and roast at 400°F until the edges are crispy.

  • 4

    Heat a grill pan over medium-high heat and sear the tempeh for 3-4 minutes per side until char marks appear.

  • 5

    Serve the grilled steaks over a bed of fluffy quinoa and roasted broccoli then sprinkle with nutritional yeast.

Grilled 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.

Grilled Tempeh Steaks with Roasted Broccoli and Quinoa

YOUR SOLIN GENERATED RECIPE

Grilled Tempeh Steaks with Roasted Broccoli and Quinoa

Savory tempeh steaks marinated in tamari and grilled until charred, served with roasted broccoli and fluffy quinoa with a nutty nutritional yeast finish.

NUTRITION

500kcal
Protein
45.4g
Fat
20.6g
Carbs
42.2g

SERVINGS

1 serving

INGREDIENTS

6.35 oz Tempeh

1/3 cup cooked Quinoa

1.5 cups Broccoli florets

1 tbsp Nutritional Yeast

1 tbsp Tamari

PREPARATION

  • 1

    Steam the tempeh for 10 minutes to remove any bitterness and soften the texture.

  • 2

    Whisk together tamari and smoked paprika then coat the tempeh steaks evenly.

  • 3

    Toss broccoli florets with a pinch of salt and roast at 400°F until the edges are crispy.

  • 4

    Heat a grill pan over medium-high heat and sear the tempeh for 3-4 minutes per side until char marks appear.

  • 5

    Serve the grilled steaks over a bed of fluffy quinoa and roasted broccoli then sprinkle with nutritional yeast.