NUTRITION

SERVINGS

INGREDIENTS

6 oz Tempeh

0.5 cup Shelled edamame

1 cup Broccoli florets

1 cup Fresh spinach

1 tbsp Tamari

1 tbsp Rice vinegar

0.5 tsp Toasted sesame oil

1 tsp Grated fresh ginger

1 clove Minced garlic

0.25 tsp Red pepper flakes

1 tsp Sesame seeds

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper for easy cleanup.

• 2

  Cut the tempeh into uniform 1/2-inch cubes to ensure even cooking and maximum surface area for the marinade.

• 3

  In a small mixing bowl, whisk together the tamari, rice vinegar, toasted sesame oil, grated ginger, minced garlic, and red pepper flakes.

• 4

  Toss the tempeh cubes in the marinade until every piece is well coated, then spread them in a single layer on the prepared baking sheet.

• 5

  Bake for 20-25 minutes, flipping the cubes halfway through, until the tempeh is golden brown and slightly crispy on the edges.

• 6

  While the tempeh is in the oven, steam the broccoli florets and shelled edamame in a steamer basket over boiling water until tender-crisp, about 5 minutes.

• 7

  Place the fresh spinach in a large serving bowl and top with the hot steamed vegetables and the warm baked tempeh cubes.

• 8

  Drizzle any remaining marinade from the bowl over the top and garnish with sesame seeds before serving immediately.