April 23, 2008
Jamaican Jerk-Spiced Tempeh Nuggets
This simple and easy hors d’oeuvre also makes a great main course. The jerk spice mixture is a popular Jamaican flavor sensation and is a great way to season tempeh or seitan.
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon sugar or natural sweetener
1/2 teaspoon salt
1/2 teaspoon allspice
1/4 teaspoon freshly 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
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.