Author Notes: This dish is adapted from An Avocado a Day and can be found here: http://www.anavocadoaday.blogspot.com/2013/10/jamaican-jerk-tofu-bowl-at-vegan-wannabe.html
The dish is extremely flavorful yet light -great for a summer dinner —Rachel {le forque}
Serves: 2
Ingredients
Jamaican Jerk marinade
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2
tablespoons extra virgin olive oil
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1/2
cup spy sauce
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1
piece lime juice
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4
pieces garlic, minced
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3
sprigs thyme
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1
tablespoon ginger, minced
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2
tablespoons honey
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1
tablespoon maple syrup
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1
tablespoon all spice
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1
teaspoon cumin
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1
teaspoon nutmeg
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1
teaspoon cinnamon
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1/2
teaspoon cayenne pepper
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1/2
teaspoon salt
Tempeh & other ingredients
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1
packet tempeh, chopped into 1″ cubes
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1/2
piece yellow onion
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4
bunches kale, trimmed and chopped
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2
cups grain -brown rice, quonia, lentils, etc.
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1/2
piece avocado
Directions
- Mix together the ingredients of the marinade in a medium bowl. In a second large bowl, add the tempeh and onion and pour the marinade over -making sure to toss and cover all pieces. Cover and refrigerate over night or at least 3 hours.
- Cook grain according to package directions and have warm when ready to serve.
- When ready to cook, heat a tablespoon of extra virgin olive in a large skillet over medium high heat and then add the marinated tempeh and all additional liquid. Cook for 5-7 minutes or until the majority of the liquid has cooked off. Add kale and cook for 4 additional minutes -making sure to actively stir the dish.
- When ready to serve, serve the tempeh over the grain and add avocado to garnish. Season with sriracha or chili paste for an added spicy kick!
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