Mexican Tempeh Fajitas Recipe

Tempeh Fajitas 


8 ounces tempeh

10 whole wheat tortillas

1/4 cup tamari soy sauce

10 scallions

2 garlic cloves

1 red pepper

1 green pepper

1 chili pepper (optional)

2 tablespoons corn oil or 2 tablespoons canola oil


Steam the tempeh in water for about 10 minutes, followed by a 30 minute soak at room temperature, while prepping other food items. Then slice the tempeh into strips, trying to get 20-30 strips out of your tempeh. Smash the garlic down, or run it through a press, reserving all its juices. Slice the red and green pepper into long 1/2 inch strips. Chop the chili pepper into quarter inch segments and remove the seeds. Cut the scallons into 6 inch segments, and cut these in half, lengthwise. Drain the tempeh, and marinate with the tamari soy sauce and garlic. Heat up a heavy skillet to hot, and cook each tortilla, flipping them, and using a spatula to punch them back down should they rise. Remove to a plate, cover with paper towels, to keep warm. In a skillet, add the oil at medium high heat. Add the tempeh, and fry until brown. Remove to paper towels. Cook the peppers in that skillet a few minutes and then add the scallions for about 30 seconds. On each tortilla, align two or three strips of tempeh, as well as strips of pepper and onion. Sprinkle in any chili pepper. Fold each tortilla into fajita form – fold bottom up, then the two sides inwards. Serve immediately.

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