Name: Grilled Tempeh Steaks with Roasted Broccoli and Quinoa
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 175g Tempeh, sliced into steaks; 2 tablespoons Nutritional Yeast; 2 cups Broccoli florets; 1/4 cup cooked Quinoa; 1 tablespoon Tamari; 1 teaspoon Lemon Juice; 1 teaspoon Dijon Mustard

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.

YOUR SOLIN GENERATED RECIPE

Grilled Tempeh Steaks with Roasted Broccoli and Quinoa

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

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NUTRITION

Protein

52.4g

Fat

21.2g

Carbs

42.4g

SERVINGS

1 serving

INGREDIENTS

175g Tempeh, sliced into steaks

2 tablespoons Nutritional Yeast

2 cups Broccoli florets

1/4 cup cooked Quinoa

1 tablespoon Tamari

1 teaspoon Lemon Juice

1 teaspoon Dijon Mustard

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PREPARATION

1
Steam the tempeh steaks for 10 minutes to soften the texture and remove any natural bitterness.
2
In a small bowl, whisk together the tamari, lemon juice, and dijon mustard to create a marinade.
3
Place the steamed tempeh in a shallow dish, pour the marinade over it, and let it sit for at least 15 minutes.
4
Preheat your oven to 400°F and line a baking sheet with parchment paper.
5
Toss the broccoli florets with a pinch of salt and pepper, then roast for 15-20 minutes until the edges are crispy.
6
Heat a non-stick grill pan or skillet over medium-high heat and cook the tempeh steaks for 4-5 minutes per side until dark grill marks appear.
7
Plate the grilled tempeh alongside the roasted broccoli and cooked quinoa.
8
Garnish the entire dish with the nutritional yeast for an extra boost of protein and savory flavor.