Jamaican Jerk Tempeh
Spice up your dinner routine with this bold and flavorful Jamaican Jerk Tempeh recipe! Featuring protein-packed tempeh infused with a vibrant homemade jerk marinade, this dish highlights the perfect balance of heat and aromatics. With fiery scotch bonnet peppers, fragrant allspice, and zesty lime, every bite bursts with authentic Caribbean flair. The tempeh is marinated to absorb maximum flavor, then grilled or pan-seared to a golden finish with a smoky char. Drizzle it with the thickened jerk sauce for an extra punch of flavor, and serve it over rice, quinoa, or roasted vegetables for a nutritious, vegan-friendly meal. Perfect for weeknight dinners or a tropical-inspired feast, this Jamaican Jerk Tempeh offers a tantalizing twist to plant-based cooking!
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Recipe Information
Ingredients
- 400 grams tempeh
- 60 ml soy sauce
- 2 tablespoons lime juice
- 2 tablespoons olive oil
- 2 teaspoons brown sugar
- 1 scotch bonnet pepper (or substitute with habanero)
- 3 garlic cloves
- 1 teaspoon fresh ginger (grated)
- 1 teaspoon ground allspice
- 0.5 teaspoon ground cinnamon
- 0.5 teaspoon ground nutmeg
- 1 teaspoon thyme leaves (fresh or dried)
- 1 teaspoon smoked paprika
- 0.5 teaspoon black pepper
- 2 green onions, chopped
- 120 ml water
Instructions
Cut the tempeh into bite-sized cubes or strips and set aside.
In a blender or food processor, combine soy sauce, lime juice, olive oil, brown sugar, scotch bonnet pepper, garlic cloves, grated ginger, ground allspice, cinnamon, nutmeg, thyme, smoked paprika, black pepper, green onions, and water. Blend until smooth to make the jerk marinade.
Place the tempeh in a shallow dish or zip-top bag and pour the marinade over it, ensuring all pieces are well-coated. Let the tempeh marinate for at least 30 minutes, or up to 24 hours in the refrigerator for a more intense flavor.
Preheat a large skillet or grill pan over medium heat. If grilling, lightly oil the grill grates.
Remove the tempeh from the marinade, reserving the excess marinade for later, and place the tempeh onto the hot pan or grill. Cook each side for 3-4 minutes, until golden brown and slightly charred.
While the tempeh cooks, pour the remaining marinade into a small saucepan. Bring it to a boil, then reduce the heat to a simmer. Allow the sauce to thicken slightly, about 5 minutes.
Once the tempeh is cooked through, transfer it to a serving platter. Drizzle the thickened marinade over the tempeh for extra flavor.
Serve the Jamaican Jerk Tempeh hot over rice, quinoa, or alongside roasted vegetables. Enjoy!
Nutrition Facts
Calories |
289 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.0 g | 23% | |
| Saturated Fat | 3.3 g | 17% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 598 mg | 26% | |
| Total Carbohydrate | 16.7 g | 6% | |
| Dietary Fiber | 6.5 g | 23% | |
| Total Sugars | 3.3 g | ||
| Protein | 21.0 g | 42% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 142 mg | 11% | |
| Iron | 3.5 mg | 20% | |
| Potassium | 556 mg | 12% | |
*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.
