Jamaican Jerk Tempeh

Ingredients
- 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
Directions
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.
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4 Servings
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Prep Time 15 min
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Cook Time 20 min
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Ready Time 35 min