Jamaican Jerk-Spiced Tempeh Nuggets
At a Glance
- Prep
- 15 minutes
- Cook
- 45 minutes
- Total
- 1 hour
- Servings
- 4 serving(s)
Categories
- Appetizer
- Main Course
- Caribbean
- Jamaican
- Stovetop
Dietary
- Vegan
- Vegetarian
Allergens
- Soy
Servings & Nutrition
Original recipe serves 4. Current scale: 1x.
This combination of spices is popular in Jamaica and adds that this vegetarian and vegan tempeh recipe could be served either as an hors d'oeuvres or as a main dish. I imagine that this could easily be transferred to chicken breast cubes for an omni version
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Equipment
Small bowl, saucepan, large skillet
Ingredients
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon sugar
- 1/2 teaspoon salt
- 1/2 teaspoon allspice
- 1/4 teaspoon fresh ground black pepper
- 1/4 teaspoon ground ginger
- 1/4 teaspoon cayenne
- 1/2 teaspoon dried thyme
- 1 (8 ounce) package tempeh, cut into cubes
- 2 tablespoons canola oil
Instructions
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 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.
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