Jamaican Jerk Spiced Tempeh Nuggets

Take your taste buds on a tropical adventure with these Jamaican Jerk Spiced Tempeh Nuggets—a plant-based delight that’s bursting with bold, smoky-sweet flavors! Marinated in a tangy blend of soy sauce, lime juice, and olive oil, the tempeh cubes soak up flavor before being perfectly seasoned with a homemade Jamaican jerk spice mix featuring allspice, thyme, and a hint of cayenne for a fiery kick. Coated in a crispy mixture of panko breadcrumbs and cornstarch, then pan-fried to golden perfection in coconut oil, these nuggets are irresistibly crunchy on the outside and tender on the inside. Perfect as an appetizer, snack, or protein-packed main dish, serve them with a zesty dipping sauce or over a bed of rice and greens for a vibrant, Caribbean-inspired meal!

Nutriscore Rating: 56/100

Prep Time:20 mins

Cook Time:10 mins

Total Time:30 mins

Servings: 4

Ingredients

• 8 oz Tempeh
• 2 tbsp Soy sauce
• 1 tbsp Lime juice
• 2 tbsp Olive oil
• 1 tsp Garlic powder
• 1 tsp Onion powder
• 1 tsp Ground allspice
• 1 tsp Dried thyme
• 0.5 tsp Cayenne pepper
• 1 tsp Paprika
• 0.5 tsp Ground cinnamon
• 1 tbsp Brown sugar
• 2 tbsp Cornstarch
• 0.5 cup Panko breadcrumbs
• 3 tbsp Coconut oil (or neutral oil)

Directions

Step 1

Cut the block of tempeh into bite-sized nuggets or cubes and set aside.

Step 2

In a small bowl, whisk together the soy sauce, lime juice, and olive oil to create a marinade.

Step 3

Add the tempeh nuggets to a shallow dish or resealable plastic bag, pour the marinade over them, and toss to coat. Let marinate for 10 minutes.

Step 4

In a medium-sized mixing bowl, combine garlic powder, onion powder, ground allspice, dried thyme, cayenne pepper, paprika, ground cinnamon, and brown sugar to create the Jamaican jerk spice blend.

Step 5

In a separate shallow dish, mix the cornstarch and panko breadcrumbs together.

Step 6

Remove the marinated tempeh from the marinade (reserve the marinade) and toss it in the jerk spice blend until fully coated.

Step 7

Next, coat each piece of tempeh with the cornstarch and panko breadcrumb mixture, pressing lightly to adhere the coating.

Step 8

Heat coconut oil in a large skillet over medium heat.

Step 9

Once the oil is hot, add the coated tempeh nuggets to the skillet without overcrowding. Cook for 2-3 minutes on each side, until golden brown and crispy. Work in batches if necessary, adding more oil as needed.

Step 10

Transfer the cooked tempeh nuggets to a plate lined with paper towels to absorb excess oil.

Step 11

Serve warm with your favorite dipping sauce, such as a spicy mayo or mango chutney, or enjoy over rice or salad.

Nutrition Facts

Serving size	(421.9g)

Amount per serving	% Daily Value*
Calories	1305.6

Total Fat 96.4g	0%
Saturated Fat 47.1g	0%
Polyunsaturated Fat 2.7g
Cholesterol 0mg	0%
Sodium 1366.1mg	0%
Total Carbohydrate 73.9g	0%
Dietary Fiber 4.7g	0%
Total Sugars 11.7g
Protein 53.2g	0%

Vitamin D 0IU	0%
Calcium 299.6mg	0%
Iron 8.1mg	0%
Potassium 1230.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 63.1%

Protein: 15.5%

Carbs: 21.5%