Jamaican Jerk Tempeh Wraps
Hi, I’m Rob.
Saveur is busy focusing on other stuff this week, so I’ve stepped into help her out. I’m in the privileged position to be the frequent benefactor of some of her cooking exploits, so it’s only fair that I step in to give her a hand.
Don’t be alarmed! It would be inaccurate to say that I haven’t already had some input here in the past. I’ve helped make some of the dishes on here and done the photos for a couple of them, too.
I’ve written a guest post, too. I introduced tempeh to Saveur a few months ago when we made the CAT food sandwiches together prior to a picnic. I had extra tempeh left over and wondered what I could do with it. Saveur suggested the Jamaican Jerk Tempeh Wraps she saw on fresh365. These looked PERFECT! We would make them together. It would be a team effort.
The Jamaican Jerk Tempeh Wraps required some Worcestershire sauce. Neither of us had any, so I dutifully picked some up at the supermarket. It’s a wonderful sauce that I’d like to try with more recipes. It has tamarind in it, which I’ve decided is always the secret in making pad thai taste better. After making this recipe, though, I lent my Worcestershire sauce to Saveur and eagerly await the day when it can come back.
These wraps really are delicious. They’re not too spicy, but are full of many other bold flavours. Citrus, sour, sweet, and warm; they’re all there. The allspice and nutmeg provides the flavours associated with Jamaican jerk cooking. I would be a jerk if I said any terrible things about these wraps.
I do need to give one warning about these wraps, though. They’re better fresh than they are as leftovers. The tempeh will absorb any extra juices like a sponge and make them a bit dry the next day. Why would you have leftovers, though? They’re so tasty that you want to eat them up right away!
Jamaican Jerk Tempeh Wraps
Ingredients for Marinade
1/2 cup fresh orange juice
1/2 cup white vinegar
1/4 cup olive oil
1/8 cup soy sauce
1 tbsp Worcestershire sauce (use vegetarian version if vegetarian)
1 tbsp brown sugar
1 tbsp allspice
1 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg
1 tbsp fresh minced ginger
3 large cloves garlic, minced
1 tsp Aleppo chili flakes
4 chopped scallions
8 oz tempeh, cut in half lengthwise and then into 1/2″ by 2″ strips
4 whole-wheat wraps or tortillas (or as many as you need contain all your wraps)
vegetables to fill wraps (we used chopped spinach and chopped carrots)
1. In a baking dish, combine all the marinade ingredients and stir well. Add the tempeh strips in a single layer and ensure all of the tempeh is coated. Place in the refrigerator and marinade for 20 to 30 minutes.
2. Heat a large sauté pan over medium-high heat. Add a tempeh, in a single layer, and most of the scallions. Reserve some of the marinade. Cook for about 10 to 12 minutes, flipping the tempeh and shaking the pan every few minutes until the tempeh is golden brown on all sides.
3. To assemble the wraps, lay a wrap flat, place about 4 to 6 strips of tempeh inside. Spoon some of the reserved marinade on the tempeh strips and fill in with the vegetables. Roll up wrap from one side and cut in half.