Name: Crispy Tempeh with Cauliflower Rice and Steamed Asparagus
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 7 ounces Tempeh; 1.5 cups Cauliflower Rice; 10 spears Asparagus; 2 teaspoons Coconut Aminos; 0.75 teaspoon Olive Oil; 1 tablespoon Nutritional Yeast; 0.5 teaspoon Garlic Powder

Crispy Tempeh with Cauliflower Rice and Steamed Asparagus

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

YOUR SOLIN GENERATED RECIPE

Crispy Tempeh with Cauliflower Rice and Steamed Asparagus

Pan-seared tempeh strips seasoned with savory coconut aminos, served over cauliflower rice and steamed asparagus with a finish of zesty lemon.

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NUTRITION

Protein

46.5g

Fat

25.6g

Carbs

34.7g

SERVINGS

1 serving

INGREDIENTS

7 ounces Tempeh

1.5 cups Cauliflower Rice

10 spears Asparagus

2 teaspoons Coconut Aminos

0.75 teaspoon Olive Oil

1 tablespoon Nutritional Yeast

0.5 teaspoon Garlic Powder

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PREPARATION

1
Slice the tempeh into thin strips and toss with coconut aminos, garlic powder, and nutritional yeast.
2
Steam the asparagus spears for 4-5 minutes until they reach a bright green color and tender-crisp texture.
3
Heat the olive oil in a non-stick skillet over medium-high heat.
4
Add the marinated tempeh to the skillet and sear for 3-4 minutes per side until the edges are golden and crispy.
5
Remove the tempeh from the pan and add the cauliflower rice, sautéing for 3 minutes until softened and hot.
6
Plate the cauliflower rice topped with the crispy tempeh and serve alongside the steamed asparagus with a squeeze of fresh lemon.