Zingy Jerk Tempeh (plant-based, gluten-free)

5 from 2 votes
My husband Mark remembers eating jerk chicken at a favorite Jamaican restaurant when he was younger.
I researched it, and it turns out the key ingredients to the seasoning are chili, nutmeg, and thyme – not a combination I would have thought to put together.
So we made our own jerk marinade for tempeh, we roasted it in a pan until it soaked up all the liquid, and it made a very flavorful addition to dinner!
For today's inspiration, I watched a talk by Brother Phap Luu – he said if you don't know what to teach, you can just tell people:
Do good.
Refrain from harm.
Purify the mind.
These feel like great reminders to live every day.
Do something nice today, don't do something that might be harmful to yourself or others, and spend some time meditating, or in nature, or reflecting on the wonders of life.
Prep Time 15 mins
Cook Time 45 mins
Total Time 1 hr
Course Side Dish
Cuisine Jamaican
Keyword gluten-free, plant-based, tempeh


  • 1 package tempeh, chopped into bite-sized pieces
  • ½ tsp ginger
  • ½ tsp thyme
  • ½ tsp nutmeg
  • 1 tsp garlic powder
  • 1 tsp Cajun seasoning or chili powder
  • ¼ cup tamari
  • ¼ cup coconut sugar
  • 2 Tbsp olive oil
  • 1 Tbsp apple cider vinegar


  • In a small pan, mix all the marinade ingredients – all the ingredients except the tempeh. Mix well.
  • Add the tempeh and turn it over in the marinade several times to coat it.
  • Put the pan on the stove on a low heat, keeping it covered. The marinade will start to bubble and reduce.
  • Remove the lid to turn the tempeh over every 10 minutes or so, until the liquid is mostly dry and the tempeh smells amazing.
  • Transfer to a paper towel-lined plate to drain any remaining oil, then serve hot with whatever else is for dinner. We enjoyed it with some rice and veggies.
Did you make this? Tag @maitricooks on Instagram and leave a rating in the comments below. Lots of love! 
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4 thoughts on “Zingy Jerk Tempeh (plant-based, gluten-free)”

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