Name: Air-Fried Tempeh and Red Cabbage Bowl
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.5 oz tempeh; 1 cup red cabbage; 1 tbsp coconut aminos; 0 tsp olive oil; 0.25 tsp garlic powder; 0.25 tsp ground ginger; 0.13 tsp sea salt; 0.13 tsp black pepper; 1 tbsp fresh cilantro

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

YOUR SOLIN GENERATED RECIPE

Air-Fried Tempeh and Red Cabbage Bowl

Savory tempeh cubes air-fried until golden and chewy, served over a bed of crisp shredded red cabbage and drizzled with umami-rich coconut aminos.

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NUTRITION

Protein

34.1g

Fat

19.2g

Carbs

27.3g

SERVINGS

1 serving

INGREDIENTS

5.5 oz tempeh

1 cup red cabbage

1 tbsp coconut aminos

0 tsp olive oil

0.25 tsp garlic powder

0.25 tsp ground ginger

0.13 tsp sea salt

0.13 tsp black pepper

1 tbsp fresh cilantro

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PREPARATION

1
Cut the tempeh into half-inch cubes and place them in a medium mixing bowl.
2
Whisk together the coconut aminos, olive oil, garlic powder, and ground ginger in a small ramekin.
3
Pour the marinade over the tempeh cubes and toss gently to ensure every piece is well-coated.
4
Preheat your air fryer to 375°F for 3 minutes.
5
Arrange the marinated tempeh in the air fryer basket in a single layer to ensure even crisping.
6
Cook for 10 to 12 minutes, shaking the basket at the halfway mark until the edges are perfectly browned.
7
Place the shredded red cabbage into a serving bowl while the tempeh finishes cooking.
8
Top the cabbage with the warm tempeh, sprinkle with sea salt and black pepper, and garnish with fresh cilantro.