Tempeh, I was wrong about you. When we were first introduced to each other five years ago, I didn't see your potential. Loved the texture. Your earthy flavor, however, turned me off and I decided, rather hastily, that you didn't have a place in my life. But I saw you at the store the other day and thought that I should give you another shot. At first, I was skeptical. You still got some funk there! So, I went bold with my approach: garlic, ginger, spices and lots of lime juice. What would that do to you?

You know what it did? It mellowed you out and it showed me that, with just a little creativity, you can be turned into something quite beautiful. Sure, I noticed hints of your old traits in there, but they weren't nearly as pronounced.

I see a relationship blossoming, tempeh. We aren't BFFs quite yet, but definitely good buddies. And, in time, I think we're going to be quite close.

Jamaican Jerk Tempeh Tacos

Ingredients for jerk tempeh
8 oz package organic, non-GMO tempeh, sliced (the size is up to you. It's for tacos, so not too thick).
1/2 small yellow onion, thinly sliced
2 garlic cloves, minced
1.5 tablespoons minced ginger
1.5 teaspoons cayenne
2 teaspoons onion powder
2 teaspoons cumin
2 teaspoons allspice
1 teaspoon nutmeg
1 teaspoon ground cinnamon 1
.5 teaspoons smoked paprika
2 tablespoons molasses
1/3 cup soy sauce
Juice of two limes
3 tablespoons olive oil

For the tacos
Soft corn or flour tortilla
Fennel bulb, white part thinly sliced
Radish, thinly sliced
Cilantro
Lime, cut into wedges

Directions
1. In a bowl, add the garlic, ginger, spices, molasses, soy sauce, lime juice, and olive oil and whisk to combine.

2. Add the sliced tempeh and onion to the marinade and mix to coat each piece. Transfer to a container with a lid and place in the refrigerator for at least 4 hours, and as many as 8, before using (I let it sit overnight). This will allow them to absorb the jerk marinade and the lime will cure the sliced onion. Be sure to warm (or bring to room temp) before using.

3. To prepare the tacos, spoon some of the tempeh and onion onto a tortilla, along with some of the jerk marinade. Top with sliced fennel, radish, and cilantro leaves. Serve with lime wedge.