Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Preheat your oven to 200 degrees Celsius and thinly slice 400 grams of firm tempeh into 1 centimeter thick pieces.

2. 2

   In a small bowl, whisk together 2 tablespoons of olive oil, 1 teaspoon of ground allspice, 1 teaspoon of dried thyme, 1 teaspoon of smoked paprika, 0.5 teaspoon of garlic powder, 0.5 teaspoon of sea salt, and 0.25 teaspoon of black pepper to create your spice rub.

3. 3

   Carefully coat each slice of tempeh evenly with the prepared spice rub, ensuring all pieces are well seasoned, and arrange them in a single layer on a baking sheet.

4. 4

   Roast the seasoned tempeh in the preheated oven for 20 minutes, flipping the pieces halfway through, until they are golden brown and slightly crispy.

5. 5

   While the tempeh roasts, finely dice 0.5 of a small Scotch bonnet pepper, being mindful of its heat, and combine it with the diced flesh of 2 large ripe mangoes, 0.25 cup of finely diced red onion, 0.25 cup of finely diced red bell pepper, 2 tablespoons of chopped fresh cilantro, 1 tablespoon of fresh lime juice, and 1 teaspoon of honey in a medium bowl to make the salsa.

6. 6

   Gently toss the salsa ingredients together until well combined and allow it to rest for a few minutes for the flavors to meld.

7. 7

   Serve the hot roasted tempeh immediately with generous dollops of the fiery mango salsa on top for a vibrant Caribbean dinner.