Tempeh Fajitas Recipe - Allrecipes.com
Tempeh Fajitas Recipe
  • READY IN 25 mins

Tempeh Fajitas

Recipe by  

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

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Original recipe makes 4 servings Change Servings
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Directions

  1. 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.
  2. Increase heat to medium-high and cook until fluids have reduced, stirring occasionally.
Kitchen-Friendly View
  • PREP 10 mins
  • COOK 15 mins
  • READY IN 25 mins
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Reviews More Reviews

Most Helpful Positive Review
Jun 07, 2006

Loved this recipe! As suggested by other reviewers I marinated the tempeh in the soy sauce, lime juice, and a clove of minced garlic(cause my roomie loves it!) first. Only as long as it took me to prep the other ingredients. The only other changes I made were in using Italian parsley instead of cilantro, since I hate the stuff and adding water as it cooked to keep everything from drying out too much. Delicious!

 
Most Helpful Critical Review
Jun 09, 2008

Not really good. Roasted veggie fajitas or even just avocado and salsa ones would have been better....

 
Jan 18, 2011

A good basic dish, but I definitely made some modifications. As many recommended, I marinated the tempeh beforehand, which made it very flavorful. Instead of using green bell peppers (neither my significant other nor I are fans), I used red and yellow bell peppers, nixed the mushrooms and spinach, and used 1 clove of garlic and 3/4 of a white onion instead of using onion powder. Since I didn't have corn oil on hand, I used canola oil, which worked out wonderfully. I added the cilantro after cooking the dish (since I think raw cilantro looks prettier and imparts a more distinct flavor than cooked cilantro) along with a scallion that I had in the fridge. I served the dish with sliced avocado atop, fresh salsa, Mexican rice, and corn tortillas. My boyfriend said it was better than our favorite local Mexican restaurant's fajitas!

 
Jun 21, 2003

I am not a vegetarian but this looked good so I thought I'd try it. This being a fajita recipe, I decided to prepare this with Zatarain's Spanish Rice, and the combination just made this a definite keeper and it may even become a staple for us. Thanks for the recipe Karen :)

 
Jul 08, 2004

I let the tempeh marinate a little while in the soy sauce and lime juice with a little garlic powder to add flavour. Also, to prevent dryness, I kept most of the water from the spinach and the mushrooms & kept a careful eye on the moisture level while cooking. Very juicy and delicious!

 
Jun 21, 2003

i make this recipe all the time. i serve it over rice...not as fajitas...delicious!

 
May 30, 2006

So good and so easy! I didn't have spinach or mushrooms so I used fresh corn and black beans instead. I also used fresh garlic and chopped onion rather than the onion flakes. I will certainly make this again. (o:

 
Apr 28, 2008

Marinated it in the soy/lime mixture first, and sauteed with onion, bell pepper, minced garlic, jalapenos, cilantro, and fresh mushrooms. Added vegetable broth to keep it moist and a little chipotle for flavor. 'Twas quite yummy in a tortilla with lettuce and tomato. This was my first time trying tempeh, and I will definitely make it again.

 

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Nutrition

  • Calories
  • 207 kcal
  • 10%
  • Carbohydrates
  • 13.2 g
  • 4%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 13.3 g
  • 20%
  • Fiber
  • 2.5 g
  • 10%
  • Protein
  • 12.8 g
  • 26%
  • Sodium
  • 606 mg
  • 24%

* Percent Daily Values are based on a 2,000 calorie diet.

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