Name: Grilled Tempeh with Crunchy Asian Slaw and Sesame Edamame
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 100g Tempeh, sliced; 80g Shelled Edamame; 100g Shredded Cabbage Mix; 1 tbsp Low Sodium Tamari; 1 tbsp Rice Vinegar; 0.5 tsp Toasted Sesame Oil; 1 tsp Fresh Ginger, minced; 1 clove Garlic, minced

Grilled Tempeh with Crunchy Asian Slaw and Sesame Edamame

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

YOUR SOLIN GENERATED RECIPE

Grilled Tempeh with Crunchy Asian Slaw and Sesame Edamame

Smoky grilled tempeh strips served over a crisp cabbage and carrot slaw with steamed edamame, all tossed in a zingy toasted sesame dressing.

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NUTRITION

Protein

31.1g

Fat

15.9g

Carbs

26.6g

SERVINGS

1 serving

INGREDIENTS

100g Tempeh, sliced

80g Shelled Edamame

100g Shredded Cabbage Mix

1 tbsp Low Sodium Tamari

1 tbsp Rice Vinegar

0.5 tsp Toasted Sesame Oil

1 tsp Fresh Ginger, minced

1 clove Garlic, minced

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PREPARATION

1
Slice the tempeh into thin strips and whisk together the tamari, rice vinegar, minced ginger, and garlic in a small bowl.
2
Place the tempeh in a shallow dish, pour half of the marinade over it, and let it sit for 10 minutes to absorb the flavors.
3
Heat a grill pan or non-stick skillet over medium-high heat and cook the tempeh for 3-4 minutes per side until lightly charred and firm.
4
Steam the shelled edamame in a small amount of water for 3 minutes until tender, then drain.
5
In a large bowl, toss the shredded cabbage mix with the remaining marinade and the sesame oil.
6
Arrange the crunchy slaw on a plate, top with the grilled tempeh and warm edamame, and serve immediately.