Serve the tempeh mixture tucked into warmed fajita wraps with salsa and guacamole.

Serves 4

Ingredients:
8 oz. block tempeh, any variety
4 T. fajita seasoning (reserve 2 T. for cooking)
2 T. vegetable oil
oil for cooking
6 sweet peppers, a combination of green, yellow, orange, and red
2 medium-sized yellow onions
1 jalapeno pepper
1 package fajita wraps

To Prepare:
Cut tempeh block in half lengthwise, then slice into 1/4- to 1/2-inch wide strips. Place in a lidded plastic container, add two tablespoons of the vegetable oil and two tablespoons of the fajita seasoning. Cover container and turn to coat. Tempeh will be completely marinated and ready to cook in approximately 35 minutes, but improves if marinated up to 6-8 hours.

Heat oil in a large skillet (preferably cast iron) until hot but not smoking. Fry marinated tempeh until golden brown, then add roughly chopped seeded peppers and onions.

Turn up the heat slightly and stir fry the peppers to lock in flavors. Cook for about 10 minutes or until peppers start to blacken. If necessary add a bit more oil while cooking and season with reserved fajita spice to taste.

When peppers are thoroughly cooked, serve tempeh mixture tucked into warmed fajita wraps topped with salsa and guacamole.

We often think of a tortilla only as a vehicle for beans and beef. Here is a different spin on an old favorite straight from the kitchen of my dear friend, chef Heidi Valenzuela.

This recipe can be made with any TVP product of your choice or with tofu or tempeh. Since the potatoes are already cooked and the baby spinach simply needs to be wilted, this is super fast and easy. This recipe is somewhat neutral in flavor, so Heidi serves it with Pico Di Gallo, Chunky Avocado Salsa, and her Cuban Red Beans and Rice.

Ingredients:
3-4 T. grapeseed oil (or any light oil)
Half of a large yellow onion, sliced into thin half moons
2 C. seitan (or substitute tofu, tempeh or TVP of your choice)
3 C. diced Yukon Gold potatoes, boiled until just fork tender
4 C. loosely packed Organic baby spinach
1/4 to 1/2 C. vegetable stock
1 t. paprika
Salt and pepper
Additional oil for sautéing
10-12 fresh corn tortillas

To Prepare:
On the stovetop, heat a wide, shallow lidded skillet. Add the oil and when the oil begins to move, add the onions, sautéing with a little salt until they begin to soften, about 3-4 minutes.

Meanwhile begin heating a griddle pan, skillet, or pizza stone for the tortillas. You want a nice hot pan – I usually have my oven at about 375 degrees.

Into your skillet, add the seitan to the onions and toss well. There is little to no fat in the seitan so if it becomes dry too quickly, sprinkle in a little additional oil. Add the paprika and some vegetable stock, starting with 1/4 of a cup. The goal is to have enough moisture to make a light sauce. Stir well and cook for a minute or two, then add the spinach. Toss everything to blend together and continue cooking for a minute or two, just until the spinach is wilted, but retaining its texture. Put the lid on the pan and remove it from the heat.

Heat the tortilla until they begin to puff a little and release a toasty aroma. Unless you’re frying, the tortillas, they will remain somewhat flexible.

Serve by heaping a few tablespoons of filling onto your warmed tortilla then top with Pico Di Gallo, Chunky Avocado and Tomato Salsa, accompanied by a side of Cuban Red Beans and Rice.

Prepared roasted or baked tempeh and tofu can be quite expensive. This recipe is not just way cheaper, it’s so easy to make and the flavor is fresh, spicy, and delicious. You can control the heat by cutting back on the spices if you desire. I use a good quality jarred Jamaican Jerk sauce like Walkerswood Traditional Style Jerk Seasoning , but there are many tasty and inexpensive varieties and, frankly, I find it much more convenient than mixing my own from scratch. Another essential pantry item is chipotle pepper powder.

Ingredients:
2 packages tempeh (any style)
½ c. shoyu soy sauce
½ c. organic cider vinegar
1/3 c. maple syrup
1-2 t. Jamaican Jerk Sauce or spice blend seasoning
2 t. ground cumin
1 t. chipotle powder
1/4 c. olive oil
1/4 c. vegetable oil

To Prepare:
Preheat the oven to 350 degrees. Have on stand by a baking dish (at least 13 x 9) large enough to contain the tempeh pieces laid in a single layer side by side.

Slice the tempeh in half horizontally and then in half again into quarters. Now cut each quarter in half through the center to make 16 thin slices. If you like the tempeh thicker, for example to use as a burger, simply leave the tempeh in quarters. Place the tempeh in the baking dish.

Whisk all the ingredients except the oils in a bowl, then once everything is blended, slowly add the oil while whisking to emulsify. Pour the sauce over the tempeh and cover the pan with foil. Bake 45 minutes to an hour. When the marinade is absorbed by half – about 30-40 minutes in – remove the foil cover and continue cooking, but try not to let it dry out completely.

Serve hot or store in the refrigerator for up to a week.

This spicy tempeh is delicious accompanied by my Rice-A-Toni and a cool cabbage salad. It’s also great as a simple sandwich with fruit on the side.

Grand Cayman boasts an eclectic blend of excellent ethnic restaurants – from Thai, Indian, and Italian to authentic island fare, all beautifully prepared and presented. One dish I had that I really enjoyed because it was spicy, tasty, local, and different was Tofu Jerk on a bed a vegetables.

Jerk is a spice mixture usually used to prepare pork and chicken, so this was a nice surprise that allowed me to sample local cuisine. There really wasn’t much to it – the recipe relies on the famous Jerk spice or marinade which has, as its key ingredient, fiery hot peppers along with allspice and cane sugar.

Try my version different ways with either tofu, tempeh, or vegetables. It really is worth trying, especially if you like heat and spice. There are many authentic jerk seasonings (available even at your local grocery store) and each is unique. Here is what I had and am passing on to you:

Jerk Tofu

Ingredients:

1 lb. pressed tofu slices, cubed or cut into strips (or tempeh)
2 T. vegetable oil
1-2 t. Jerk marinade

Carefully toss tofu with jerk spice and oil. Let the tofu marinate for at least an hour, or overnight for more intensity. After the flavor is infused, grill over high heat in a grill pan, or any heavy cast iron skillet.

Grilling implies that the pan is fairly dry but brushed with a little oil – since neither tofu or tempeh contain much fat, it requires a little help. You also have the option of grilling the tofu outside, just brush the slabs with oil and marinade mixture and grill slowly, until the tofu is a rich golden brown.

Serve this spicy boost of protein on a bed of julienne stir-fried yellow summer squash and carrots. Make sure your squash and carrots are still firm yet tender. Lightly fried plantain on the side is a great idea, as it adds a sweet, savory flavor to the menu.

I might prepare this on a future program, but for now it is a exclusive sneak peek. Enjoy it with your favorite Island cocktail.