Vegan Tempeh Fajitas

Tempeh is a firm, chewy cake made from fermented soybeans, and its dense texture makes it a hearty yet cholesterol-free and very low-fat stand-in for meat. It's a staple of vegan cuisine. You can crumble into chili, or slice it and throw it on the grill. Here, we use it as a substitute for beef in fajitas. Tempeh does well marinated (it really soaks up the flavors). For this weeknight-friendly recipe, combine the tempeh with the marinade in the morning, pop it in the fridge, and then finish the recipe in the evening. We use plain old soy tempeh, but you can use other varieties, such as flax or three-grain. Serve with salsa (either End-of-Summer Pico de Gallo or Fiery-Sweet Peach Salsa) and a dollop of Guatemalan Guacamole.

1/3 cup plus 1 tablespoon olive oil, divided (plus additional oil for pan)
3 tablespoons fresh lime juice
2 tablespoons low-sodium soy sauce OR gluten-free soy sauce
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano
1/8 teaspoon cayenne
2 garlic cloves, grated
2 (8-ounce) packages soy tempeh, cut into 1/4- X 2-inch strips
1 medium red onion, cut into 1/4-inch vertical slices
1 large red bell pepper, cut into 1/4-inch slices
Sea salt, to taste
Freshly ground black pepper, to taste
8 (6-inch) corn tortillas

Combine 1/3 cup oil, juice, soy sauce, cumin, oregano, cayenne and garlic in an 8-inch dish. Add tempeh, tossing to coat. Cover, and refrigerate 2-12 hours, stirring occasionally.

Heat a large cast-iron grill pan over medium-high heat. Brush pan with oil. Add half of tempeh to pan. Cook 5 minutes on each side; transfer to a bowl and cover to keep warm. Repeat with remaining tempeh.

While tempeh cooks, toss onion and bell pepper with remaining 1 tablespoon oil, salt and black pepper. After tempeh is done, add bell pepper mixture to pan. Cook 5 minutes or until tender.

Heat tortillas directly over the flame of a gas stove or in a dry nonstick pan. Place 2 tortillas on each of 4 plates. Top evenly with tempeh and bell pepper mixture.

Notes
Prep Time: 2-12 hours (includes marinating time)

Serves 4

 

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Hey there ... I'm Lia Huber

Hey there ... I'm Lia Huber

My mission is to inspire and equip you to live a richer life through real food by becoming a more competent, confident home cook.


I’m the author of Nourished: A Memoir of Food, Faith, and Enduring Love, founder and CEO of Nourish Evolution, and the creator of Cook the Seasons, Home Cooking School, and the Real Food Reset, and I empower intentional women to cook in a way that brings them (and their families) joy, health, and ease.

Making the shift from processed food to real food doesn’t happen overnight. It’s an evolution that occurs over time, with effort, intention, and belief. And it will change the course of your life. Are you ready to take the first step? I’m so glad you’re here … and I’m honored to be with you on the journey to becoming nourished!

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