Easy Coconut Spiced Tempeh
Ingredients
- 1 block (227 g) of tempeh
- 1 cup (240 mL) lite coconut milk
- 1 tbsp (15 mL) soy sauce
- 2 tsp jerk seasoning or spice mix (see recipe below)
- 2 tsp (8g) brown sugar
- Juice of half a lime
For the Seasoning Blend
- 1 tbsp onion powder
- 1 tbsp garlic powder
- 1 tbsp smoked paprika
- 2 tsp ground ginger
- 2 tsp coconut sugar
- 1/4 tsp cayenne pepper
- 2 tsp dry thyme
- 2 tsp dry parsley
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/2 tsp allspice
- 1/2 tsp red pepper flakes
- 1/4 tsp salt
- 1/4 tsp pepper
Preparation
Cut the tempeh into small cubes.
In a pan, add coconut milk, soy sauce, brown sugar, and jerk seasoning or spice mix. Stir well to combine.
Place the tempeh pieces in the mixture and bring it to a simmer. Allow the coconut mixture to cook off and infuse into the tempeh. This can take between 10-20 minutes, depending on the simmer intensity.
Once most of the liquid has evaporated, let the tempeh cook and sear untouched for 2-3 minutes until browned and crisp.
Flip the tempeh pieces over to the other side to brown and crisp evenly.
Once cooked, squeeze lime juice over the tempeh.
Serve the coconut spiced tempeh as desired. It can be paired with sweet baked plantain, tricolor rice, spinach, and cauliflower.
