Name: Grilled Tempeh Steaks with Roasted Broccoli and Lemon Tahini Drizzle
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6.35 ounces Tempeh; 2.25 cups Broccoli florets; 2 teaspoons Tahini; 1.2 tablespoons Tamari; 1 tablespoon Lemon Juice; 1 teaspoon Garlic Powder

Grilled Tempeh Steaks with Roasted Broccoli and Lemon Tahini Drizzle

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YOUR SOLIN GENERATED RECIPE

Grilled Tempeh Steaks with Roasted Broccoli and Lemon Tahini Drizzle

Savory tempeh steaks grilled until charred and served with tender roasted broccoli, all finished with a bright and creamy lemon tahini drizzle.

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NUTRITION

Protein

44.1g

Fat

24.9g

Carbs

37.0g

SERVINGS

1 serving

INGREDIENTS

6.35 ounces Tempeh

2.25 cups Broccoli florets

2 teaspoons Tahini

1.2 tablespoons Tamari

1 tablespoon Lemon Juice

1 teaspoon Garlic Powder

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PREPARATION

1
Slice the tempeh into thick steaks and whisk together the tamari and garlic powder in a shallow dish.
2
Marinate the tempeh steaks in the mixture for at least 10 minutes to allow the savory flavors to soak in.
3
Preheat your oven to 400°F and arrange the broccoli florets on a parchment-lined baking sheet.
4
Roast the broccoli for 15-20 minutes until the edges are tender and slightly browned.
5
While the broccoli roasts, heat a grill pan over medium-high heat and cook the tempeh for 4-5 minutes per side until charred grill marks appear.
6
In a small bowl, whisk the tahini and lemon juice with a tablespoon of warm water until the sauce is smooth and pourable.
7
Plate the grilled tempeh alongside the roasted broccoli and finish the dish with the creamy lemon tahini drizzle.