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Smoky Chipotle Tempeh Fajitas

Invite your friends over for a vegan tempeh fajita fiesta! Our versatile tempeh is seared up with cumin and chipotle to bring a flash of heat alongside the sweet sautéed onions and peppers. These tempeh fajitas make a great base for taco salads, burritos, and enchiladas as well.

Makes 4 servings

what you’ll need:

2 ½ tablespoons oil, divided
1 teaspoon cumin
1 teaspoon sea salt, divided
½ teaspoon ground chipotle chili pepper
1 large yellow onion, halved and thinly sliced
1 large bell pepper, thinly sliced
8 (6”) corn tortillas, warmed
1 package Tofurky® Organic Soy Tempeh, thinly sliced into ¼” thick strips

Optional Toppings: pico de gallo, avocado slices, vegan sour cream, lime wedges

how to make:

1. In a mixing bowl, toss tempeh with ½ tablespoon of the oil, cumin, ½ teaspoon salt, and chipotle. Warm 1 tablespoon of oil in a large skillet over medium-high heat. Add tempeh slices in a single layer, and cook until browned, about 2-3 minutes per side. Remove from pan.
2. In the same skillet, warm 1 tablespoon oil over medium-high heat. Sauté onions and bell peppers, along with ½ teaspoon salt and fresh ground black pepper to taste, until onions begin to soften and the peppers are crisp-tender, about 8 minutes. Transfer tempeh back to the skillet and combine with onions and peppers until warm, about 2 minutes.
3. Serve fajita mixture on warmed tortillas with your favorite toppings.

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Jennifer Bryman is the President and Culinary Director at The Heart’s Kitchen where she works with natural food producers and health organizations nationwide to provide recipe and menu development, food styling and photography, nutrition and health content and bilingual services.

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