Tempeh Fajitas
Sizzle your way to a vibrant, plant-based meal with these delicious Tempeh Fajitas! Packed with protein-rich tempeh, marinated in a smoky blend of soy sauce, lime juice, smoked paprika, and cumin, this recipe delivers bold, Tex-Mex-inspired flavors in every bite. Colorful sautéed bell peppers and red onions add a delightful crunch, while optional toppings like creamy avocado, tangy salsa, and fresh cilantro take these fajitas to the next level. Perfect for a quick and healthy dinner, this 35-minute vegan-friendly dish is both satisfying and versatile. Serve wrapped in warm tortillas and customize with your favorite toppings for a flavorful fiesta at home!
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Recipe Information
Ingredients
- 8 ounces Tempeh
- 2 tablespoons Soy sauce
- 2 tablespoons Lime juice
- 2 tablespoons Olive oil
- 1 teaspoon Chili powder
- 1 teaspoon Smoked paprika
- 1 teaspoon Cumin
- 0.5 teaspoons Garlic powder
- 0.5 teaspoons Black pepper
- 1 medium Red onion
- 3 medium Bell peppers (assorted colors)
- 8 small Tortillas
- 1 medium Avocado (optional, for topping)
- 2 tablespoons Fresh cilantro (optional, for garnish)
- 0.5 cup Salsa (optional, for serving)
- 0.5 cup Sour cream or vegan sour cream (optional)
Instructions
Slice the tempeh into thin strips and set aside.
In a small bowl, whisk together soy sauce, lime juice, olive oil, chili powder, smoked paprika, cumin, garlic powder, and black pepper to make the marinade.
Place the sliced tempeh in a shallow dish or zip-top bag and pour the marinade over it. Let it marinate for at least 15 minutes, or up to 2 hours for best results.
While the tempeh marinates, slice the red onion and bell peppers into thin strips.
Heat a large skillet or cast-iron pan over medium heat. Add a drizzle of olive oil (if needed) and the marinated tempeh. Cook for 3-4 minutes on each side until golden brown. Remove tempeh from the skillet and set aside.
In the same skillet, add the sliced onions and bell peppers. Sauté for 5-7 minutes until they are tender and slightly charred.
Return the cooked tempeh to the skillet with the vegetables and toss to combine. Heat through for another 1-2 minutes.
Warm the tortillas in a dry skillet, in the oven, or in the microwave.
Assemble the fajitas by placing the tempeh and vegetable mixture onto the warm tortillas. Add optional toppings like avocado slices, fresh cilantro, salsa, or sour cream.
Serve immediately and enjoy your Tempeh Fajitas!
Nutrition Facts
Calories |
552 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.1 g | 36% | |
| Saturated Fat | 6.7 g | 34% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 15 mg | 5% | |
| Sodium | 886 mg | 39% | |
| Total Carbohydrate | 56.2 g | 20% | |
| Dietary Fiber | 12.0 g | 43% | |
| Total Sugars | 9.4 g | ||
| Protein | 21.0 g | 42% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 214 mg | 16% | |
| Iron | 4.9 mg | 27% | |
| Potassium | 853 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
