Tempeh Fajitas Recipes

TEMPEH FAJITAS

Tempeh Fajitas image

This quick and delicious recipe uses tempeh (cultured tofu) instead of meat for a healthy, tasty alternative.

Provided by KALISA

Categories World Cuisine Recipes Latin American Mexican

Time 25m

Yield 4

Number Of Ingredients 10

Ingredients

2 tablespoons corn oil
1 (8 ounce) package tempeh, broken into bite-sized pieces
2 tablespoons soy sauce
1 tablespoon lime juice
1 ½ cups chopped green bell pepper
1 (4.5 ounce) can sliced mushrooms, drained
½ cup frozen chopped spinach, thawed and drained
1 tablespoon chopped green chile peppers
1 tablespoon chopped fresh cilantro
1 tablespoon dried minced onion

Steps:

Heat oil in a large skillet over medium heat. Saute tempeh with soy sauce and lime juice until tempeh browns. Stir in bell peppers, mushrooms, spinach, chile peppers, cilantro and dried onion.
Increase heat to medium-high and cook until fluids have reduced, stirring occasionally.

Nutrition Facts : Calories 206.9 calories, Carbohydrate 13.2 g, Fat 13.3 g, Fiber 2.5 g, Protein 12.8 g, SaturatedFat 2.2 g, Sodium 606.2 mg, Sugar 2.8 g

TEMPEH FAJITAS

Tempeh Fajitas image

You can also prepare these in a skillet. This recipe is from "Cooking Light Magazine". The tempeh needs to be marinated for at least 30 minutes (longer is better).

Provided by blucoat

Categories Lunch/Snacks

Time 20m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

1 (8 ounce) package five-grain tempeh
1 cup pineapple juice
1/4 cup low sodium soy sauce
2 tablespoons fresh lime juice
2 teaspoons ground cumin
2 teaspoons canola oil
1/2 teaspoon fresh ground black pepper, divided
1 garlic clove, minced
2 cups vertically sliced onions (1/2-inch slices)
1 1/2 cups slice green bell peppers (1/2-inch-thick slices)
cooking spray
1/4 teaspoon salt
4 (8 inch) whole wheat tortillas
1/4 cup salsa

Steps:

Cut tempeh in half crosswise; cut each half lengthwise into 6 strips. Place tempeh in a shallow dish. Combine pineapple juice, soy sauce, lime juice, cumin, oil, 1/4 teaspoon black pepper, and garlic in a small saucepan; bring to a boil. Pour pineapple juice mixture over tempeh. Marinate at room temperature 30 minutes or up to 2 hours.
Prepare grill.
Lightly coat onion and bell pepper with cooking spray; sprinkle with salt and 1/4 teaspoon black pepper. Arrange onion mixture in a wire grilling basket coated with cooking spray. Place grilling basket on grill rack; grill 5 minutes or until lightly browned, turning occasionally. Remove the tempeh from marinade, reserving marinade. Place tempeh on grill rack coated with cooking spray; grill 2 minutes on each side or until lightly browned, basting occasionally with reserved marinade.
Warm tortillas according to package directions. Arrange 3 tempeh pieces, 1/2 cup onion mixture, and 1 tablespoon salsa down center of each tortilla; roll up.

Nutrition Facts : Calories 226, Fat 8.9, SaturatedFat 1.5, Sodium 787, Carbohydrate 27.3, Fiber 3, Sugar 11.9, Protein 13.5

VEGAN FAJITAS WITH TEMPEH

Vegan Fajitas with Tempeh image

This is an easy weeknight meal. Vegan and so good. Serve over Mexican rice or tortillas.

Provided by Maddison

Categories 100+ Everyday Cooking Recipes Vegetarian Protein Tempeh

Time 35m

Yield 4

Number Of Ingredients 8

Ingredients

3 tablespoons olive oil
1 red bell pepper, cut into thick slices
½ medium onion, sliced
1 teaspoon minced garlic
salt to taste
1 (8 ounce) package tempeh, sliced
¼ cup water
1 (1 ounce) package fajita seasoning (such as McCormick®)

Steps:

Heat olive oil in a large skillet over medium heat. Add red pepper, onion, garlic, and salt. Cook and stir until fragrant, 5 to 7 minutes.
Meanwhile, mix tempeh, water, and fajita seasoning together in a shallow bowl.
Add seasoned tempeh to the skillet. Cook over medium-low heat, stirring often, until tempeh absorbs flavors, about 15 minutes. Reduce heat to low and keep warm until ready to serve.

Nutrition Facts : Calories 231.1 calories, Carbohydrate 13.9 g, Fat 16.3 g, Fiber 0.8 g, Protein 10.9 g, SaturatedFat 2.7 g, Sodium 542.4 mg, Sugar 1.8 g

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