Grilled Tempeh Steaks with Steamed Asparagus and Edamame Mash

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

Grilled Tempeh Steaks with Steamed Asparagus and Edamame Mash

YOUR SOLIN GENERATED RECIPE

Grilled Tempeh Steaks with Steamed Asparagus and Edamame Mash

Grilled tempeh steaks marinated in tamari and ginger, served with a creamy edamame mash and tender steamed asparagus for a vibrant, nutty finish.

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NUTRITION

447kcal
Protein
41g
Fat
24g
Carbs
26.8g

SERVINGS

1 serving

INGREDIENTS

140g Tempeh

80g Shelled Edamame

100g Asparagus

1 tbsp Tamari

1 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1 clove Garlic, minced

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PREPARATION

  • 1

    Whisk together the tamari, minced garlic, and a pinch of grated ginger in a shallow dish.

  • 2

    Slice the tempeh into half-inch thick steaks and let them marinate in the tamari mixture for ten minutes.

  • 3

    Steam the shelled edamame until very tender, then mash with a fork or food processor along with lemon juice and a pinch of salt until creamy.

  • 4

    Steam the asparagus spears for three to five minutes until they are bright green and crisp-tender.

  • 5

    Heat olive oil in a grill pan over medium-high heat and grill the tempeh steaks until golden brown with charred grill marks on both sides.

  • 6

    Plate the edamame mash as a base, top with the grilled tempeh steaks, and serve the steamed asparagus on the side.

Grilled Tempeh Steaks with Steamed Asparagus and Edamame Mash

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

Grilled Tempeh Steaks with Steamed Asparagus and Edamame Mash

YOUR SOLIN GENERATED RECIPE

Grilled Tempeh Steaks with Steamed Asparagus and Edamame Mash

Grilled tempeh steaks marinated in tamari and ginger, served with a creamy edamame mash and tender steamed asparagus for a vibrant, nutty finish.

NUTRITION

447kcal
Protein
41g
Fat
24g
Carbs
26.8g

SERVINGS

1 serving

INGREDIENTS

140g Tempeh

80g Shelled Edamame

100g Asparagus

1 tbsp Tamari

1 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1 clove Garlic, minced

PREPARATION

  • 1

    Whisk together the tamari, minced garlic, and a pinch of grated ginger in a shallow dish.

  • 2

    Slice the tempeh into half-inch thick steaks and let them marinate in the tamari mixture for ten minutes.

  • 3

    Steam the shelled edamame until very tender, then mash with a fork or food processor along with lemon juice and a pinch of salt until creamy.

  • 4

    Steam the asparagus spears for three to five minutes until they are bright green and crisp-tender.

  • 5

    Heat olive oil in a grill pan over medium-high heat and grill the tempeh steaks until golden brown with charred grill marks on both sides.

  • 6

    Plate the edamame mash as a base, top with the grilled tempeh steaks, and serve the steamed asparagus on the side.