Jamaican Jerk Tempeh

Jamaican Jerk Tempeh


  • 4 scallions chopped
  • 1 small red onion, chopped
  • 2 Scotch bonnet or jalapeno peppers, chopped
  • 2/3 cup soy sauce
  • 1/4 cup red wine vinegar
  • 2 Tbs. peanut oil
  • 2 Tbs. brown sugar
  • 1 Tbs. fresh thyme
  • 1/4 tsp. ground cloves
  • 1/4 tsp. nutmeg
  • 1/4 tsp. allspice
  • 1 pound plain tempeh


1. To make the jerk seasoning, combine scallions, onion, and peppers in a food processor and puree into a paste. Add remaining ingredients except tempeh and process until mixed. Set aside.

2. Holding a knife parallel to the cutting surface, slice the tempeh cake in half, forming two thinner cakes; then cut in half crosswise to form four patties of equal size.

3. Bathe each cake in the jerk marinade and place on a hot grill. Cook until lightly charred on both sides, basting with marinade periodically. When cooked on both sides, bathe tempeh again with the jerk seasoning and serve with Coconut-Raisin Brown Rice or Confetti Black Beans.

  • 4 Servings
  • Prep Time 15 min
  • Cook Time 20 min
  • Ready Time 35 min