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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