Tempeh Zoodle Lemon Bake

CP Phase Dinner Green food vegan vegetarian pescatarian halal kosher dairy-free nut-free egg-free shellfish-free fish-free pork-free low-histamine

Tempeh is fermented and high in protein. Zucchini noodles are low-carb and hydrating. Lemon and garlic enhance flavor.

🥦 Ingredients

  • ½ block tempeh (~
  • 150 g), cubed
  • 2 cups zucchini noodles
  • Juice of
  • ½ lemon
  • 2 cloves garlic, minced
  • 1 tbsp olive oil
  • Salt and pepper to taste
  • Optional: parsley or chili flakes

🧂 Seasoning Tips

Add turmeric or coconut aminos. A splash of lime juice brightens the bowl.

👩‍🍳 How to Make It

1
Preheat oven to 375°F (190°C). Toss tempeh and zoodles with lemon juice, garlic, oil, salt, and pepper. Spread in a baking dish and bake for 20–25 minutes until golden and tender. Garnish and serve.

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