Jamaican Jerk Tempeh


Author Notes: This dish is adapted from An Avocado a Day and can be found here: http://www.anavocadoaday.blogspot.com/2013/10/jamaican-jerk-tofu-bowl-at-vegan-wannabe.html

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

Serves: 2

Ingredients

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
In This Recipe

Directions

  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!

More Great Recipes:
Jamaican|Bean|Vegetable|Avocado|Serves a Crowd|Make Ahead|Winter|Mother's Day|Fall|Father's Day|Memorial Day|Spring

Reviews (10) Questions (0)

10 Reviews

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! https://runningonvegan.com/2013/10/14/meatless-monday-guest-post-an-avocado-a-day/
 
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.