Make Ahead

Jamaican Jerk Tempeh

May 16, 2014
1 Ratings
  • Serves 2
Author Notes

This dish is adapted from An Avocado a Day and can be found here:

The dish is extremely flavorful yet light -great for a summer dinner —Rachel {le forque}

What You'll Need
  • Jamaican Jerk marinade
  • 2 tablespoons extra virgin olive oil
  • 1/2 cup spy sauce
  • 1 piece lime juice
  • 4 pieces garlic, minced
  • 3 sprigs thyme
  • 1 tablespoon ginger, minced
  • 2 tablespoons honey
  • 1 tablespoon maple syrup
  • 1 tablespoon all spice
  • 1 teaspoon cumin
  • 1 teaspoon nutmeg
  • 1 teaspoon cinnamon
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon salt
  • Tempeh & other ingredients
  • 1 packet tempeh, chopped into 1" cubes
  • 1/2 piece yellow onion
  • 4 bunches kale, trimmed and chopped
  • 2 cups grain -brown rice, quonia, lentils, etc.
  • 1/2 piece avocado
  1. Mix together the ingredients of the marinade in a medium bowl. In a second large bowl, add the tempeh and onion and pour the marinade over -making sure to toss and cover all pieces. Cover and refrigerate over night or at least 3 hours.
  2. Cook grain according to package directions and have warm when ready to serve.
  3. When ready to cook, heat a tablespoon of extra virgin olive in a large skillet over medium high heat and then add the marinated tempeh and all additional liquid. Cook for 5-7 minutes or until the majority of the liquid has cooked off. Add kale and cook for 4 additional minutes -making sure to actively stir the dish.
  4. When ready to serve, serve the tempeh over the grain and add avocado to garnish. Season with sriracha or chili paste for an added spicy kick!

See what other Food52ers are saying.

  • Kaitlyn Cook Pelli
    Kaitlyn Cook Pelli
  • food52fan
  • mi
  • Jessica

12 Reviews

food52fan April 28, 2019
This recipe has quickly become one of my absolute favorites! The marinade is delicious and smells heavenly, too. I don't always use the quinoa and kale, depending on the other side dishes I have planned. The tempeh in the marinade is stellar all on its own! Thank you for this flavorful recipe!
Kaitlyn C. May 29, 2017
I don't understand the "one piece of lime". What does that mean????
Jessica May 29, 2017
I use half a lime or even more. I am actually trying to figure out how to make it less salty because it is quite salty. But a fantastic recipe nonetheless.
Jessica May 29, 2017
I think if you use less soy sauce obviously that would make it less salty but I'm not sure what to put in place of the soy sauce ...
Kaitlyn C. May 30, 2017
Thanks!! What about using reduced sodium soy sauce?
Jessica May 30, 2017
Sure, maybe. But I wonder if there is some other liquid that wouldn't be so salty... maybe concentrated veggie soup stock! Maybe I will give that a try next time, half soy sauce, half soup stock. It's a great recipe.
Jessica May 30, 2017
I just looked at the original recipe and it calls for the juice from 2 limes and only 2 tablespoons of soy sauce rather than half a cup... Big difference!
Jo-Anne February 5, 2019
I believe they also use "browning" which is a sauce/syrup made from burnt sugar and water to deepen the flavour of stews. That may work and then add salt to taste.
mi March 2, 2017
I followed the recipe, but it was extremely salty :(
Jessica December 13, 2016
I absolutely love this recipe. I've made it many times now and it's fantastic every time. I was trying to find a recipe that would make me love tempeh and this is it! Can also be baked. Good with or without kale. Great with 'rice & peas'.
Aggie May 24, 2015
Hi, not to be a spoilsport (because I love the recipe) but there are some mistakes in the ingredient list which detract from the recipe, i.e. 'spy' instead of 'soy', 'quonia' instead of 'quinoa' and also that lentils are not grains, they're pulses. Otherwise a great recipe! Thanks!
SUSAN B. December 20, 2015
Thanks Aggie. I actually googled spy sauce before figuring it out. Will make it tonight.