Based on the original jerk tofu recipe, but this time we used:
1 tablespoon allspice
1 teaspoon each: ginger, nutmeg, and cloves.
We marinated the tempeh for over 24 hours and added some extra water (1/2 cup) before baking with sliced mango and broccoli. We baked it covered at 250 degrees for about 45 minutes, then uncovered for about 15 minutes.
Our only regret was that we should have used more broccoli.