YOUR SOLIN GENERATED RECIPE
Crispy Baked Tempeh Strips with Edamame
Enjoy a crunchy, savory snack featuring crispy baked tempeh strips with a side of tender edamame. Lightly seasoned with a zesty blend of garlic, onion, and smoked paprika—and given an extra protein boost with a hint of pea protein powder—this snack is a satisfying, nutritious treat for busy afternoons.
INGREDIENTS
85 grams Tempeh
20 grams Shelled Edamame
5 grams Pea Protein Powder (Unflavored)
0.5 tsp Garlic Powder
0.5 tsp Onion Powder
0.5 tsp Smoked Paprika
1 spray Nonstick Cooking Spray
PREPARATION
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Cut the tempeh into thin strips, about 1/4-inch wide for optimal crisping.
In a bowl, gently toss the tempeh strips with garlic powder, onion powder, smoked paprika, and the pea protein powder until evenly coated.
Lightly spray the baking sheet with nonstick cooking spray and arrange the seasoned tempeh strips in a single layer.
Bake the tempeh for 15-20 minutes, turning halfway through, until they turn golden and crispy.
While the tempeh bakes, steam or microwave the shelled edamame for 2-3 minutes until tender.
Serve the crispy baked tempeh strips warm alongside the edamame for a balanced, protein-packed snack.