Make Caribbean jerk tempeh tacos at home with this recipe
Caribbean jerk tempeh tacos blend Caribbean flavors with a vegetarian twist. Originating from the Caribbean's vibrant culinary traditions, jerk seasoning combines spices for heat and depth. Incorporating tempeh, a soy-based protein, offers a hearty, satisfying vegetarian alternative. This dish, rich in history and cultural relevance, promises to deliver a taste of the islands to your table. Let's get cooking.
Gather the following ingredients
For these tacos, you need 200 grams of tempeh, two tablespoons soy sauce (or tamari), one tablespoon maple syrup, one teaspoon allspice, one-half teaspoon cinnamon, one-half teaspoon nutmeg, one-quarter teaspoon cayenne pepper (adjust for heat), juice of one lime, and two cloves minced garlic. Serve with corn tortillas, diced avocado, sliced red cabbage, and fresh cilantro leaves.
Prepare the tempeh marinade
Slice the tempeh into strips or cubes as preferred. In a bowl, whisk together soy sauce (or tamari), maple syrup, allspice, cinnamon, nutmeg, cayenne pepper (adjust for heat), lime juice, and minced garlic until combined. Coat the tempeh pieces in this marinade thoroughly. Marinate for at least one hour in the refrigerator; overnight marination is recommended for deeper flavor.
Cook the marinated tempeh
Heat a skillet over medium heat and add a tablespoon of oil. Once hot, but not smoking, add your marinated tempeh pieces without overcrowding the pan; cooking in batches may be necessary. Cook each side for about three minutes or until they start getting crispy edges and have absorbed most of the marinade, turning occasionally to ensure even cooking.
Assemble your tacos
Warm the corn tortillas on a skillet or directly over an open flame until pliable but not crispy. On serving plates, lay out two tortillas each. Evenly distribute the cooked jerk tempeh down their centers, leaving space at the edges for toppings. This ensures your tacos are ready for garnishing with the perfect balance of warmth and texture.
Add toppings and serve
Finish off by adding diced avocado, slices of red cabbage, and fresh cilantro leaves atop each taco. Fold gently so as not to spill contents when eating. Serve immediately while still warm. Enjoy these deliciously unique Caribbean jerk tempeh tacos bursting with flavors.
