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Jamaican Jerk-Spiced Tempeh Nuggets

We recently held a contest where you can win free copies of Robin Robertson cookbooks, including Vegan Fire & Spice, so I decided to take a few recipes from the book for a little test drive.

One of the best that I tested was the Jamaican Jerk-Spiced Tempeh Nuggets. The recipe calls for boiling the tempeh for 30 minutes, which really helps soften the tempeh and make it slightly less nutty. I must warn that if you’ve never tried tempeh, you shouldn’t expect this to taste like tofu or frozen faux chicken nuggets you buy from the supermarket. Tempeh has a very unique taste that you may need to learn to love.

After boiling, you then brown the tempeh in a skillet until there’s a nice golden color on all sides. Next you’re supposed to toss the tempeh with the jerk seasoning, but I feared the nuggets might be a little dry for my taste, so I added another tablespoon of oil and then the seasoning. Perfect.

I’ll stop giving you the play-by-play of my tempeh nugget experience so that you can try the recipe yourself. Enjoy!

Jamaican Jerk-Spiced Tempeh Nuggets
From Vegan Fire & Spice by Robin Robertson

1/2 tsp. garlic powder
1/2 tsp. onion powder
1/2 tsp. sugar or natural sweetener
1/2 tsp. salt
1/2 tsp. allspice
1/4 tsp. freshly ground black pepper
1/4 tsp. ground ginger
1/4 tsp. cayenne
1/2 tsp. dried thyme
1 (8-ounce) package tempeh, cut into cubes
2 Tbsp. cold-pressed canola oil

•Combine the garlic powder, onion powder, sugar, salt, allspice, pepper, ginger, cayenne, and thyme in a small bowl and set aside.

•Place the tempeh in a saucepan of boiling water. Reduce the heat to low and simmer for 30 minutes. Drain the tempeh and pat it dry.

•Heat the oil in a large skillet over medium heat. Add the tempeh and cook, turning frequently, until browned on all sides, about 10 minutes.

•Sprinkle the spice mixture over the tempeh and toss until fragrant and evenly distributed, about 30 seconds. Serve hot.

Serves 4

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