Tempeh Fajitas

Submitted by:
To serve 4, buy an extra package of tempeh and double the marinate. I find doubling the vegetables makes too much food - experiment to your taste.

Preparation time: 40 min.
Cooking time: 25 min.

Difficulty:
Serves: 2

Dietary guidance: v v 

Tags: vegetarian · mexican · entree · vegetables · fajitas · tempeh ·

Ingredients

• 1 8-oz. pkg tempeh, cut into thin strips
• 1 small lime, juiced
• 2 tbsp tamari
• 1 tbsp Mexican seasonings
• 1 tsp extra virgin olive oil

• 1 medium red onion, cut into strips
• 2 medium zucchini, cut into strips
• 1 red bell pepper, cut into strips
• 2 cloves garlic, chopped
• 2 tbsp extra virgin olive oil, divided

• 1 ripe avocado, cut into strips
• Organic salsa
• Fresh organic greens, such as arugula
• Whole wheat tortilla or brown rice tortilla

Method

Preheat oven to 400 degrees.

Place tempeh slices in a small dish. In a separate small bowl mix together the lime juice, tamari, Mexican seasoning, and 1 tsp extra virgin olive oil. Pour this over the tempeh and marinate for at least 30 minutes. Longer marinating times will produce deeper flavors.

In a 9 x 13 inch baking pan add the remaining ½ tbsp of the extra virgin olive oil, red onion, zucchini, red bell pepper, garlic, and a dash of sea salt or Herbamare; mix well. Place pan in oven and cook for 20-25 minutes or until vegetables are tender.

After the tempeh has been marinated, heat a skillet over medium heat with 1 ½ tbsp of the extra virgin olive oil. Add the tempeh; sauté on each side for 3-4 minutes, being careful not to burn the tempeh.

Fill each tortilla with a few strips of tempeh, some veggies, avocado (optional), some fresh greens, and about a tbsp salsa; roll and enjoy.

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