Tempeh Fajitas

We try to have a reasonable amount of variety in our diet, so sometimes dishes that are favorites get forgotten for a little while as we are trying new things. But then we always go back. Like these fajitas. They’re so quick and so delicious, my two main requirements for a successful meal.

Tempeh is the perfect vegan protein for this meal because it slices up easily without crumbling, and it absorbs the flavors of the marinade very well. It also grills up nicely in the skillet

The tempeh marinade is a mix of spices and lime juice that has a little kick. I used frozen mixed pepper strips in this recipe because I always have a bag in the freezer but you could definitely use fresh if you have them in your fridge.

juice of half a lime
2 Tbsp olive oil, plus a drizzle
1 garlic clove, minced
pinch of salt
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1/2 teaspoon onion powder
1/4 teaspoon paprika
1 package tempeh, sliced 1/2″ thick
1/2 yellow onion, sliced
2 cups frozen mixed pepper strips
6 small tortillas

1/4 salsa of choice
toppings of choice (i.e. dairy-free cheese, avocado, lime, cilantro etc.)
In a large bowl, mix together lime juice, olive oil, garlic, salt, cumin, chili powder, onion powder, and paprika. Add sliced tempeh and carefully toss to coat. Let marinate for 30 minutes. In a large skillet, add drizzle of olive oil and heat over medium high heat. Add onion and saute for 2-3 minutes. Next add frozen mixed pepper strips and cook for 4-5 minutes or until softened. Carefully add tempeh strips to the skillet and let cook for about 5 minutes or until both sides are starting to brown. Serve tempeh and pepper mixture in tortillas topped with salsa, and other desired toppings. 
Serves 2

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