Jamaican Jerk Spiced Tempeh Nuggets
Take your taste buds on a tropical adventure with these Jamaican Jerk Spiced Tempeh Nuggets—a plant-based delight that’s bursting with bold, smoky-sweet flavors! Marinated in a tangy blend of soy sauce, lime juice, and olive oil, the tempeh cubes soak up flavor before being perfectly seasoned with a homemade Jamaican jerk spice mix featuring allspice, thyme, and a hint of cayenne for a fiery kick. Coated in a crispy mixture of panko breadcrumbs and cornstarch, then pan-fried to golden perfection in coconut oil, these nuggets are irresistibly crunchy on the outside and tender on the inside. Perfect as an appetizer, snack, or protein-packed main dish, serve them with a zesty dipping sauce or over a bed of rice and greens for a vibrant, Caribbean-inspired meal!
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Recipe Information
Ingredients
- 8 oz Tempeh
- 2 tbsp Soy sauce
- 1 tbsp Lime juice
- 2 tbsp Olive oil
- 1 tsp Garlic powder
- 1 tsp Onion powder
- 1 tsp Ground allspice
- 1 tsp Dried thyme
- 0.5 tsp Cayenne pepper
- 1 tsp Paprika
- 0.5 tsp Ground cinnamon
- 1 tbsp Brown sugar
- 2 tbsp Cornstarch
- 0.5 cup Panko breadcrumbs
- 3 tbsp Coconut oil (or neutral oil)
Instructions
Cut the block of tempeh into bite-sized nuggets or cubes and set aside.
In a small bowl, whisk together the soy sauce, lime juice, and olive oil to create a marinade.
Add the tempeh nuggets to a shallow dish or resealable plastic bag, pour the marinade over them, and toss to coat. Let marinate for 10 minutes.
In a medium-sized mixing bowl, combine garlic powder, onion powder, ground allspice, dried thyme, cayenne pepper, paprika, ground cinnamon, and brown sugar to create the Jamaican jerk spice blend.
In a separate shallow dish, mix the cornstarch and panko breadcrumbs together.
Remove the marinated tempeh from the marinade (reserve the marinade) and toss it in the jerk spice blend until fully coated.
Next, coat each piece of tempeh with the cornstarch and panko breadcrumb mixture, pressing lightly to adhere the coating.
Heat coconut oil in a large skillet over medium heat.
Once the oil is hot, add the coated tempeh nuggets to the skillet without overcrowding. Cook for 2-3 minutes on each side, until golden brown and crispy. Work in batches if necessary, adding more oil as needed.
Transfer the cooked tempeh nuggets to a plate lined with paper towels to absorb excess oil.
Serve warm with your favorite dipping sauce, such as a spicy mayo or mango chutney, or enjoy over rice or salad.
Nutrition Facts
Calories |
357 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.7 g | 30% | |
| Saturated Fat | 11.0 g | 55% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 405 mg | 18% | |
| Total Carbohydrate | 26.4 g | 10% | |
| Dietary Fiber | 4.4 g | 16% | |
| Total Sugars | 5.0 g | ||
| Protein | 13.3 g | 27% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 97 mg | 7% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 341 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
