Photo: Tempeh Fajitas

Tempeh Fajitas

Feel free to marinade the tempeh as long as you wish – overnight is great. It can be made spicier, sweeter, or saltier to taste. Onolicious!

Yield: 
2-3 Servings.

Updated: Mon, 05/13/2019 - 9:10pm

Ingredients

Marinade

  • ¼ cup of lime juice
  • 1 teaspoon of cumin
  • 2 Tablespoons of olive or coconut oil
  • ½–1 teaspoon salt, to taste
  • Pinch of black pepper
  • 1–3 chipotle peppers, to taste
  • Pinch of chili powder, to taste
  • Pinch of paprika
  • 3 pinches of stevia, to taste
  • Water, to cover

Fajitas

  • 1 packet of tempeh, cut into strips
  • 2 bell peppers, different colors, cut into strips
  • 1 onion, cut into slices or rings
  • 2 Tablespoons of coconut oil
  • 1 pack of tortillas

Instructions

  1. Put the marinade into a small pan and bring to a boil. Add the tempeh, turn it off and let it sit, covered for at least 20 minutes.
  2. In a separate pan, fry the onions and peppers in the coconut oil until soft.
  3. Add the tempeh and marinade, then fry until the peppers are cooked and the liquid has reduced.
  4. Season to taste.
  5. Serve with tortillas.  Enjoy!