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Baked Jerk Tempeh with Mango slaw

Baked Jerk Tempeh with Mango Slaw

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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Main Course
Cuisine Caribbean, Jamaican
Servings 4

Equipment

  • Baking dish or sheet pan Essential for baking the jerk tempeh evenly. Line it with parchment paper for easy cleanup.
  • Mixing bowls You’ll need at least two—one for the jerk marinade and one for the slaw.
  • Blender or food processor (optional) If you prefer a smoother jerk marinade, blend the marinade ingredients.
  • Sharp knife and cutting board For prepping the mango, tempeh, and veggies.
  • Mandoline (optional) Useful for ultra-thin cabbage and onion slices.
  • Tongs or spatula For flipping the tempeh during baking.

Ingredients
  

For the Jerk Tempeh

  • 16 oz tempeh sliced into ½-inch thick strips
  • 2 tablespoons olive oil
  • 3 tablespoons soy sauce or tamari for gluten-free
  • 2 tablespoons lime juice
  • 1 tablespoon apple cider vinegar
  • 2 tablespoons brown sugar or coconut sugar
  • 1 tablespoon grated fresh ginger
  • 3 garlic cloves minced
  • 1 scotch bonnet pepper finely chopped (use half for less heat)
  • 2 teaspoons ground allspice
  • 1 teaspoon smoked paprika
  • ½ teaspoon cinnamon
  • ½ teaspoon nutmeg
  • 1 teaspoon dried thyme
  • ½ teaspoon ground black pepper
  • ½ teaspoon salt
  • 1 tablespoon chopped scallions
  • 1 tablespoon fresh parsley or cilantro optional

For the Mango Slaw

  • 2 cups shredded green cabbage
  • 1 cup shredded purple cabbage
  • 1 large ripe mango julienned
  • ½ red bell pepper thinly sliced
  • ¼ red onion thinly sliced
  • 2 tablespoons lime juice
  • 1 tablespoon maple syrup
  • 1 tablespoon olive oil
  • Salt and pepper to taste

Instructions
 

Prepare the Jerk Marinade

  1. In a medium bowl, whisk together the olive oil, soy sauce, lime juice, apple cider vinegar, brown sugar, ginger, garlic, scotch bonnet, and all the spices and herbs. This blend is the soul of your vegan jerk sauce. For a smoother texture, blend all ingredients in a food processor.

Marinate the Tempeh

  1. Place the sliced tempeh in a shallow dish or sealable bag. Pour the jerk marinade over it, ensuring all pieces are well coated. Let it marinate for at least 15 minutes. For deeper flavor, marinate for up to 24 hours in the fridge.

Bake the Tempeh

  1. Preheat your oven to 375°F (190°C). Place the marinated tempeh strips in a single layer on a parchment-lined baking sheet. Bake for 12 minutes, then flip and bake for another 10-12 minutes until browned and slightly crispy on the edges.

Prepare the Mango Slaw

  1. While the tempeh bakes, combine green cabbage, purple cabbage, mango, red bell pepper, and red onion in a large bowl. In a small bowl, whisk together lime juice, maple syrup, olive oil, salt, and pepper. Toss the dressing into the slaw until evenly coated. Let it sit for 10 minutes to absorb flavors.

Assemble and Serve

  1. Serve the baked jerk tempeh over a bed of mango slaw, or on the side. Garnish with fresh cilantro or parsley if desired. Add lime wedges for an extra zing.