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}
Continue After Advertisement
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
Directions
-
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.
-
Cook grain according to package directions and have warm when ready to serve.
-
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.
-
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.