Crispy Baked Tempeh with Lentil and Kale Salad

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

Crispy Baked Tempeh with Lentil and Kale Salad

YOUR SOLIN GENERATED RECIPE

Crispy Baked Tempeh with Lentil and Kale Salad

Oven-baked tempeh strips seasoned with savory liquid aminos and nutritional yeast, served over a hearty bed of lentils and massaged kale with a zesty lemon finish.

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NUTRITION

473kcal
Protein
44.6g
Fat
17.7g
Carbs
39.0g

SERVINGS

1 serving

INGREDIENTS

5.5 ounces Tempeh

0.5 cup Cooked Lentils

1 cup chopped Kale

1 tablespoon Nutritional Yeast

1 tablespoon Liquid Aminos

1 tablespoon Lemon Juice

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PREPARATION

  • 1

    Preheat your oven to 400°F and line a baking sheet with parchment paper.

  • 2

    Slice the tempeh into thin strips or bite-sized cubes to ensure maximum crispiness.

  • 3

    In a small mixing bowl, whisk together the liquid aminos and nutritional yeast until combined.

  • 4

    Toss the tempeh strips in the nutritional yeast mixture until they are evenly coated.

  • 5

    Arrange the tempeh on the prepared baking sheet and bake for 20-25 minutes, flipping halfway through, until golden brown.

  • 6

    While the tempeh bakes, place the chopped kale in a large bowl with the lemon juice and massage with your hands for 2 minutes until the leaves are tender and dark green.

  • 7

    Fold the cooked lentils into the massaged kale and season with a pinch of sea salt and black pepper if desired.

  • 8

    Plate the lentil and kale salad and top with the hot, crispy tempeh strips.

Crispy Baked Tempeh with Lentil and Kale Salad

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

Crispy Baked Tempeh with Lentil and Kale Salad

YOUR SOLIN GENERATED RECIPE

Crispy Baked Tempeh with Lentil and Kale Salad

Oven-baked tempeh strips seasoned with savory liquid aminos and nutritional yeast, served over a hearty bed of lentils and massaged kale with a zesty lemon finish.

NUTRITION

473kcal
Protein
44.6g
Fat
17.7g
Carbs
39.0g

SERVINGS

1 serving

INGREDIENTS

5.5 ounces Tempeh

0.5 cup Cooked Lentils

1 cup chopped Kale

1 tablespoon Nutritional Yeast

1 tablespoon Liquid Aminos

1 tablespoon Lemon Juice

PREPARATION

  • 1

    Preheat your oven to 400°F and line a baking sheet with parchment paper.

  • 2

    Slice the tempeh into thin strips or bite-sized cubes to ensure maximum crispiness.

  • 3

    In a small mixing bowl, whisk together the liquid aminos and nutritional yeast until combined.

  • 4

    Toss the tempeh strips in the nutritional yeast mixture until they are evenly coated.

  • 5

    Arrange the tempeh on the prepared baking sheet and bake for 20-25 minutes, flipping halfway through, until golden brown.

  • 6

    While the tempeh bakes, place the chopped kale in a large bowl with the lemon juice and massage with your hands for 2 minutes until the leaves are tender and dark green.

  • 7

    Fold the cooked lentils into the massaged kale and season with a pinch of sea salt and black pepper if desired.

  • 8

    Plate the lentil and kale salad and top with the hot, crispy tempeh strips.