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Jamaican Jerk Tofu and Tempeh

Jamaican Jerk Tempeh

This is from Toni Fiore’s Totally Vegetarian.  Here’s her recipe.  I’m also including it below because I made a change, drastically reducing the oil, and I also include the directions for tofu she included on the show.  This is pretty darn spicy, and I was glad I had made a cold couscous salad to cool things down.  I used Tropical Pepper Co. Island Jerk Seasoning (sauce), and it is sold near the mustard where I shop.  Serves 4.

  • 2 packages tempeh (any style) or extra-firm tofu or one of each (see note below)
  • ½ c shoyu soy sauce
  • ½ c cider vinegar
  • 1/3 c maple syrup
  • 2 T olive oil
  • 2 t Jamaican Jerk Sauce
  • 2 t ground cumin
  • 1 t chipotle powder (eliminate for kids)

Preheat the oven to 350 degrees.

Cut the tempeh into quarters and then optionally in half again, either thick or thin strips.  Cut tofu into eighths.  Lay them in a single layer in one or two coverable baking dishes.

Combine the remaining ingredients in a small bowl, whisking to emulsify the oil, and then pour the sauce over the tempeh/tofu and cover the pan with lid or foil.

After 30 minutes, remove the cover and continue cooking, but try not to let it dry out completely.  Should take 15-30 more minutes.

Serve hot or store in the refrigerator for up to a week.

Note on tempeh vs. tofu: The tempeh will be very firm, the tofu much softer.  Some people prefer one, some the other.  Try both and see where you stand.

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