Crispy Tempeh Steaks with Quinoa and Broccoli

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

Crispy Tempeh Steaks with Quinoa and Broccoli

YOUR SOLIN GENERATED RECIPE

Crispy Tempeh Steaks with Quinoa and Broccoli

Pan-seared tempeh steaks glazed with savory tamari served over a bed of fluffy quinoa and steamed broccoli, topped with a perfectly jammy soft-boiled egg.

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NUTRITION

487kcal
Protein
42g
Fat
21.7g
Carbs
34.7g

SERVINGS

1 serving

INGREDIENTS

110g Tempeh, sliced into steaks

60g Cooked Quinoa

150g Broccoli florets

2 Large Eggs

10g Tamari or Coconut Aminos

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PREPARATION

  • 1

    Bring a small pot of water to a boil and carefully lower in the eggs, cooking for 7 minutes for a jammy yolk.

  • 2

    Immediately transfer the eggs to an ice bath to stop the cooking process, then peel and set aside.

  • 3

    Steam the broccoli florets over boiling water for 4-5 minutes until they are tender-crisp and vibrant green.

  • 4

    Heat a non-stick skillet over medium-high heat and sear the tempeh steaks for 3 minutes per side until golden brown.

  • 5

    Pour the tamari into the skillet with the tempeh, tossing quickly to coat the steaks in the savory glaze.

  • 6

    Place the warm quinoa and steamed broccoli in a bowl, top with the glazed tempeh, and finish with the halved eggs.

Crispy Tempeh Steaks with Quinoa and Broccoli

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

Crispy Tempeh Steaks with Quinoa and Broccoli

YOUR SOLIN GENERATED RECIPE

Crispy Tempeh Steaks with Quinoa and Broccoli

Pan-seared tempeh steaks glazed with savory tamari served over a bed of fluffy quinoa and steamed broccoli, topped with a perfectly jammy soft-boiled egg.

NUTRITION

487kcal
Protein
42g
Fat
21.7g
Carbs
34.7g

SERVINGS

1 serving

INGREDIENTS

110g Tempeh, sliced into steaks

60g Cooked Quinoa

150g Broccoli florets

2 Large Eggs

10g Tamari or Coconut Aminos

PREPARATION

  • 1

    Bring a small pot of water to a boil and carefully lower in the eggs, cooking for 7 minutes for a jammy yolk.

  • 2

    Immediately transfer the eggs to an ice bath to stop the cooking process, then peel and set aside.

  • 3

    Steam the broccoli florets over boiling water for 4-5 minutes until they are tender-crisp and vibrant green.

  • 4

    Heat a non-stick skillet over medium-high heat and sear the tempeh steaks for 3 minutes per side until golden brown.

  • 5

    Pour the tamari into the skillet with the tempeh, tossing quickly to coat the steaks in the savory glaze.

  • 6

    Place the warm quinoa and steamed broccoli in a bowl, top with the glazed tempeh, and finish with the halved eggs.