Fajita Spiced Baked Tempeh with Onion, Peppers and Baby Spinach
I found the basis of the sauce in a Tyler Florence recipe ages ago. I’ve changed it up a bit and have found it’s amazing on not only beef, which was his recipe, but on chicken and tempeh.
You’re going to marinate the tempeh overnight so be prepared for that.
2- 8 oz pkgs tempeh
1 large orange, juiced
2 limes, juiced, divided
1/2 teaspoon sea salt
1 – 2 chipotle chile in adobo sauce, minced. Want it mild use 1 chipotle, want it hot? Use 2.
¼ cup Frontier Herbs fajita spice mix
4 cloves garlic, minced
2 tablespoons olive oil
1 large onion, sliced half moon
1 bell pepper, any color, slice into ¼” wide strips
¼ pound baby spinach
2 tablespoons Frontier Herbs fajita spice mix
sea salt to taste
3 tablespoons roughly chopped fresh cilantro or parsley leaves
Marinate the tempeh overnight
Put the tempeh into a non-reactive bowl or pan.
Mix the ingredients for the marinade:
Juice of 1 large orange, juice of 2 limes, ½ teaspoon of sea salt, 1 – 2 minced chipotle in adobo, and the garlic.
Pour marinade over the tempeh. Turn the tempeh in the marinade to make sure it’s well covered. Cover the bowl or pan and put in the fridge overnight.
Bake the tempeh.
Pre-heat the oven to 375º
Oil a rimmed sheet pan and put the tempeh on the pan in a single layer, not touching.
Bake for 12 – 15 minutes and turn. Return to the oven and bake for another 12 minutes or so, until the tempeh has browned a bit.
Sauté the vegetables
While the tempeh is baking sauté the veggies.
Put a few tablespoons of olive oil into a sauté pan and sauté the onion, adding a pinch or two of sea salt to help the onions sweat.
Cook the onion until it is translucent and almost caramelized – about 15 – 20 minutes. If you would like to caramelize it cook the onion longer and brown it. If the onions begin to stick and burn rather than brown, add a little water to the pan.
Next add the peppers and 2 tablespoons fajita spice and a pinch or two of sea salt. Cook until tender.
Add the spinach and cook, stirring regularly, until the spinach just wilts.
Add the tempeh. The tempeh will break easily so be careful when you add it and stir the dish.
Season to taste with sea salt if needed.
Garnish with either chopped fresh cilantro or parsley.
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