Jerk Tempeh with Mango Salsa
Marinated and roasted tempeh paired with cool and spicy mango salsa (or cream sauce!) - yes please!!!
Ingredients
Setup
2 8 ounce packages of tempeh, cut to 1 1/2" cubes
MARINADE
- 1-2 jalapenos OR scotch bonnets (the heat depends upon you)
- 4-6 garlic cloves
- 3 stalks scallions with the ends trimmed
- 1/4 cup coconut aminos (or Bragg's, soy sauce, tamari)
- 1/4 cup white vinegar
- Juice from 1 large orange
- Juice from one lime
- 1/2 inch fresh ginger root
- 2 tablespoons brown sugar
- 2 teaspoons allspice berries
- 1 teaspoon nutmeg
- 1 teaspoon cinnamon
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 2 mangoes, roughly chopped
- 1 red bell pepper, roughly chopped
- 1 cucumber, seeds scraped out and roughly chopped
- 1-2 jalapenos (up to you), seeds removed and roughly chopped
- 1 bunch of fresh cilantro, stalks removed and roughly chopped
- juice of one lime
- 1 teaspoon garlic powder
- pinch of salt
- 3/4 cup of soaked cashews -OR- 1/4 cup tahini **
Directions
Steam the tempeh for 10 minutes. Meanwhile, add all the marinade ingredients to a blender and blend until smooth. Adjust flavors to taste.
Allow the tempeh to cool and add it and the marinade to a sealable plastic bag. Remove as much air as you can and chill in fridge for one hour, up to overnight.
**For the salsa, you can chop it all very finely, or what I do is throw it all in my food processor and give it a few pulses. Allow flavors to develop by making this early in the day and keeping it in the fridge for several hours before serving. Alternatively, you can add all the ingredients to a high speed blender, add the soaked cashews or tahini and blend until creamy, if you'd rather have a creamy drizzle sauce.
Preheat oven to 425
Line a baking sheet with parchment paper and thread three pieces of tempeh on each skewer.
Bake for 15 minutes, flip and baste with more jerk marinade. Bake for 10 more minutes.
Serve with mango salsa.
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