YOUR SOLIN GENERATED RECIPE
Grilled Tempeh with Steamed Broccoli and Edamame Mash
Grilled tempeh and steamed broccoli served over a creamy edamame mash, finished with a bright and zesty lemon squeeze.
INGREDIENTS
2.8 ounces Tempeh
0.65 cup Shelled Edamame
0.65 cup Broccoli Florets
1 teaspoon Tamari
1 teaspoon Lemon Juice
0.25 teaspoon Garlic Powder
PREPARATION
Steam the tempeh for 10 minutes to remove any natural bitterness.
Marinate the steamed tempeh in tamari and garlic powder for 5 minutes to infuse flavor.
Grill the tempeh in a non-stick skillet over medium heat until golden and charred on both sides.
Steam the broccoli and edamame until they are tender and bright green.
Mash the steamed edamame with lemon juice using a fork until a chunky, creamy consistency is reached.
Plate the edamame mash, top with the grilled tempeh slices, and serve with the steamed broccoli on the side.