Tempeh and Pepper Fajitas
We love these fajitas. So simple and so flavorful. Easy to put together with few ingredients but packed with flavor.
- Whole grain flour tortillas
- 8 ounces tempeh
- 2 1/2 cups sliced bell peppers, any colors
- 1/2 onion, sliced
- 2-3 teaspoons vegetable oil, for sauteeing
- 1 teaspoon ground cumin
- 2 teaspoons ancho chile powder
- 1 teaspoon paprika
- dash of cayenne
- 2 cloves garlic, minced
- 2 tablespoons lime juice
- 1 tablespoon vegetable oil (optional)
- 1 tablespoon water
- pinch of salt and a little black pepper, to taste
- Combine all ingredients for the marinade and set aside.
- Simmer tempeh in water for 20 minutes. Remove from water and allow to cool enough to handle. Slice into thin strips and transfer to the marinade. Gently toss to coat each slice and allow the tempeh to absorb the flavors.
- Heat 2-3 teaspoons of oil in a large skillet, preferably cast iron. Add tempeh and saute until browned on both sides. Transfer to a plate.
- In the same skillet, saute peppers and onions until tender-crisp and lightly browned around the edges. Season with salt and pepper. Add tempeh to the pepper and onion mixture. Toss gently to combine.
- Serve mixture in whole wheat tortillas with Fresh Tomato Salsa.
You could use a plain soy tempeh for this recipe but use any kind you like. We have made the marinade for these fajitas with and without the oil and it comes out nice either way, though some people have a preference for the version with the oil added. Feel free to use it, alter the amount, or leave it out entirely. If you leave it out, add an extra tablespoon of water to the marinade.