Jamaican Jerk-Spiced Tempeh Nuggets

Submitted by KristinV

"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"

 

• Ready In: 1hr
• Ingredients: 11
• Serves: 4

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

directions

1. Combine the garlic powder, onion powder, sugar, salt, allspice, pepper, ginger, cayenne, and thyme in a small bowl and set aside.
2. Place the tempeh in a saucepan of boiling water. Reduce heat to low and simmer for 30 minutes.
3. Drain the tempeh and pat it dry.
4. 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.

Reviews

[nww0921]

First time making tempeh. Was worried about boiling it but it turned out great. Loved this! I did cheat and buy the jerk season mix. Also tossed it in a jerk sauce from buffalo wild wings. will make again can't wait to try it different ways

 

[averybird]

First time making Tempeh and we really enjoyed it. The nuggets had a nice flavor and adding the seasoning at the end helped ensure a nice texture as well. I simmered mine for the full 30 minutes and it was fine. Not sure if this was necessary or not but it seems like Tempeh is pretty bullet-proof in that arena. Served with mashed potatoes and collard greens. Thanks!

 

[recipemonkey]

Yum! This has become a regular meal for us. It's great with mashed potatoes and a green salad with Recipe #142017. I use store-bought jerk seasoning rub, which works well. In response to the worry in another review: The tempeh does not disintegrate when simmered, but there's no need to simmer for 30 minutes. Tonight, I simmered it for 20 minutes, patted it dry, and returned it to the warm pot to dry off some more. I pan-fried it over high heat (not medium heat), which makes it a bit crisper.

 

[The Choll]

Cool suggestion. I was worried that the tempeh would disintegrate in the water, so I didn't do that part. Does it really make a difference? I did it a bit differently anyway, not only did I add paprika to the mixture, I also added cornflour (corn starch) and egg substitute powder to the spices. I dipped the pieces in milk (or would have used beaten egg and not put any "egg" powder in the mixture -- the result would have been even better!), then coated them in the mixture, then fried them until golden. It gave them a wonderful coating!

 

[Prose]

Delicious! Easy to make and very satisfying! My non-vegetarian husband and roommate like it too. I made it exactly as directed (for once) and served it with Recipe #238056. Made for Veg*an Swap, June 2009