Name: Baked Tempeh with Roasted Broccoli and Cauliflower Mash
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 50g Tempeh; 270g Liquid Egg Whites; 50g Broccoli Florets; 50g Cauliflower Florets; 1g Garlic Powder

Baked Tempeh with Roasted Broccoli and Cauliflower Mash

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

YOUR SOLIN GENERATED RECIPE

Baked Tempeh with Roasted Broccoli and Cauliflower Mash

Oven-baked savory tempeh and roasted broccoli served alongside a fluffy cauliflower mash with a hint of toasted garlic.

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NUTRITION

Protein

42.5g

Fat

6.2g

Carbs

12.4g

SERVINGS

1 serving

INGREDIENTS

50g Tempeh

270g Liquid Egg Whites

50g Broccoli Florets

50g Cauliflower Florets

1g Garlic Powder

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PREPARATION

1
Preheat oven to 400°F.
2
Slice the tempeh into thin strips and place on a baking sheet lined with parchment paper.
3
Arrange broccoli florets on the same sheet and season with sea salt and garlic powder.
4
Bake for 15-20 minutes until the tempeh is firm and the broccoli is slightly charred.
5
Steam the cauliflower until very tender.
6
Cook the liquid egg whites in a pan over medium-low heat, whisking until they form soft curds.
7
Blend the steamed cauliflower and cooked egg whites until smooth and creamy.
8
Serve the baked tempeh and broccoli over the warm cauliflower mash.