Jamaican Tempeh Nuggets
Enjoy these tasty bites as an hors d’oeuvre or main course. The zesty jerk spice mixture is also good on grilled vegetables.
January 19, 2010
Makes about 36 pieces
What you need:
- 1/2 teaspoon garlic powder
- 1/2 teaspoon allspice
- 1/4 teaspoon thyme
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
- 1/8 teaspoon freshly ground pepper
- 1/8 teaspoon dried oregano
- 1/8 teaspoon cayenne
- Two 8-ounce packages tempeh
- 2 tablespoons olive oil
What you do:
- Mix garlic, allspice, thyme, nutmeg, salt, pepper, oregano, and cayenne in a shallow bowl and set aside.
- Poach the tempeh in a saucepan of simmering water for 10 minutes. Drain and pat dry. Cut tempeh into 1-inch cubes. Spray the tempeh with olive oil cooking spray and add to the spice mixture, turning to coat all over with the spices.
- Heat oil in a large skillet over medium heat. Add tempeh and cook, turning occasionally, until browned on all sides, about 10 minutes. Serve hot.
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