NUTRITION

SERVINGS

INGREDIENTS

8 oz Tempeh

1 tbsp Tamari

1 tbsp Lemon juice

1 tsp Lemon zest

0.25 tsp Olive oil

0.5 tsp Dried oregano

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 cup Cooked quinoa

1 cup Broccoli florets

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper for easy cleanup.

• 2

  Slice the tempeh block into 1/2-inch thick strips or triangles to maximize the surface area for the marinade.

• 3

  In a small mixing bowl, whisk together the tamari, lemon juice, lemon zest, olive oil, dried oregano, garlic powder, sea salt, and black pepper.

• 4

  Place the tempeh pieces in a shallow dish and pour the marinade over them, turning each piece to ensure it is thoroughly coated; let marinate for at least 10 minutes.

• 5

  Arrange the marinated tempeh in a single layer on the prepared baking sheet and bake for 20-25 minutes, flipping halfway through, until the edges are crispy and golden brown.

• 6

  While the tempeh is baking, steam the broccoli florets until they are tender-crisp and vibrant green, and gently reheat the pre-cooked quinoa.

• 7

  Assemble the meal by placing the fluffy quinoa in a bowl, topping it with the baked tempeh slabs, and serving the steamed broccoli on the side.