Name: Grilled Tempeh Sandwich with Roasted Peppers
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4.5 oz Tempeh; 1 slice Sprouted grain bread; 0.5 cup Roasted red peppers; 0.25 cup Nonfat Greek yogurt; 1 tbsp Nutritional yeast; 0.25 tsp Olive oil; 1 tbsp Tamari; 1 tsp Smoked paprika; 0.5 tsp Garlic powder; 1 cup Baby arugula; 0.25 tsp Sea salt; 0.25 tsp Black pepper

Grilled Tempeh Sandwich with Roasted Peppers

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

YOUR SOLIN GENERATED RECIPE

Grilled Tempeh Sandwich with Roasted Peppers

Sliced tempeh is marinated in smoky tamari and grilled until crisp, then layered with vibrant roasted peppers and peppery arugula on toasted sprouted bread.

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NUTRITION

Protein

42.4g

Fat

17.8g

Carbs

45.9g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Tempeh

1 slice Sprouted grain bread

0.5 cup Roasted red peppers

0.25 cup Nonfat Greek yogurt

1 tbsp Nutritional yeast

0.25 tsp Olive oil

1 tbsp Tamari

1 tsp Smoked paprika

0.5 tsp Garlic powder

1 cup Baby arugula

0.25 tsp Sea salt

0.25 tsp Black pepper

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PREPARATION

1
Slice tempeh into thin strips and whisk tamari, smoked paprika, garlic powder, and nutritional yeast in a shallow dish.
2
Marinate tempeh strips in the mixture for 10 minutes to allow the smoky flavors to fully penetrate.
3
Heat olive oil in a grill pan over medium-high heat and sear tempeh for 4 minutes per side until golden brown and crisp.
4
Toast the sprouted grain bread slices until they are warm and crunchy.
5
Spread the Greek yogurt onto one side of each bread slice and season with sea salt and black pepper.
6
Layer the grilled tempeh, roasted red peppers, and fresh baby arugula between the bread slices to finish.