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Jerk Tempeh with Cucumber Salsa
and plantain chips / pineapple smoothie

Active: 35 min Total: 55 min
The sweet, tangy, spicy marinade in this meal has previously been used to make Jerk Mushrooms, but the flavors go incredibly well with savory tempeh. To keep things simple and warm weather-friendly, we're serving the meal with cooling cucumber salsa and a fresh green pineapple smoothie.
Smarts: Be sure to dice the cucumbers into small pieces so that you'll get a bit of this crunchy salsa in every bite.


Cucumber Salsa:
  • Onions, medium and red - 1/4 , diced
  • Cucumbers - 12 oz , chopped
  • Cilantro leaves - 1 Tbsp , chopped
  • Vinegar, red or white wine - 2 tsp
  • Oil, olive - 2 tsp
Jerk Tempeh:
  • Tempeh - 16 oz , sliced into strips (sub extra-firm tofu)
  • Jalapenos (opt) - 1 , sliced
  • Jerk seasoning - 1 Tbsp (sub Cajun seasoning)
  • Brown sugar - 1 tsp
  • Cinnamon - 1/2 tsp
  • Soy sauce, low-sodium - 1 Tbsp
  • Vinegar, red or white wine - 1 Tbsp
  • Oil, cooking - 1 Tbsp + 1 Tbsp
  • Limes - 1/2 , wedges
Plantain Chips:
  • Plantain chips, store-bought - 6 oz
Pineapple Green Smoothie:
  • Pineapple, frozen - 16 oz
  • Baby spinach - 2 oz
  • Bananas - 2
  • Water - 1/2 cup
  • Lime juice - 2 tsp


  1. Tempeh / Onions / Jalapenos - Prep as directed. Store separately. (Can be done up to 5 days ahead)
  2. Marinate tempeh - Combine jalapenos, Jerk seasoning, brown sugar, cinnamon, soy sauce, vinegar (portion for tempeh), and first part of cooking oil. Add tempeh and stir gently to combine. Marinate for at least 20 minutes and up to 1 day. (Can be done 1 day ahead)
  3. Make cucumbers salsa - Chop cucumbers and cilantro. Toss together onions, cucumbers, cilantro, vinegar (portion for salsa), and olive oil. Let salsa sit for at least 20 minutes and up to 1 day. (Can be done 1 day ahead)
  4. Limes - Slice into wedges. (Can be done 1 day ahead)
  5. Make smoothie - Combine pineapple, spinach, bananas, water, and lime juice in a blender. Blend until smooth, adding more water if needed. Taste and add some honey (not in ingredients list) if you’d like the smoothie sweeter or some more lime juice if you’d like it tarter.

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  1. Remove tempeh from marinade (discard marinade) and season with some salt and pepper.
  2. Heat a nonstick pan or skillet with second part of cooking oil over medium-high heat. Sear tempeh on both sides until golden brown and heated through, 5 to 7 minutes total.
  3. Give cucumber salsa a stir and drain off excess liquid. Season with some salt and pepper.
  4. Serve tempeh with cucumber salsa over top and lime wedges on the side. Enjoy with plantain chips and smoothie.



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