Fajita Spiced Tempeh and Vegetables
This is a recipe that requires some prep the day before. The tempeh will taste best if you marinate it overnight.
2- 8 oz pkgs tempeh.
2 oranges, juiced, divided
4 limes, juiced, divided
1/2 teaspoon sea salt
3 – 4 tablespoons Frontier Herbs brand Fajita Seasoning, divided
1 quart organic sunflower oil for deep-frying
4 tablespoons olive oil
1 large onion, sliced half moon
1 bell pepper, any color, slice into ¼” wide strips
2 garlic cloves, roughly chopped
3 tablespoon roughly chopped fresh cilantro or parsley leaves
Marinate the tempeh
Cut tempeh into ½” thick strips crosswise (not the length of the tempeh).
Combine the juice from 1 orange, 2 limes, the sea salt and fajita seasoning. Pour over the tempeh and allow to marinate overnight.
Deep fry the tempeh
Drain any excess marinade and set to the side.
Pat tempeh to dry a bit so you don’t have splattering oil from wet tempeh.
Heat 1 quart organic sunflower oil in a deep fryer to 350º.
Deep fry the tempeh, turning once or twice till golden brown.
Drain on a wire rack placed over a cookie sheet.
Sauté the vegetables
Put a few tablespoons of olive oil into a heavy skillet and sauté the onion. Cook the onion until it is translucent. 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 garlic and peppers and 2 tablespoons Frontier Herbs fajita spice. Cook until tender. Season to taste with sea salt.
Add the tempeh to the veggies and add remaining orange, lime and spice
Add the tempeh, juice of 1 orange and 2 limes and cook until the tempeh is well seasoned and warm.
Adjust seasoning to taste (you might want a bit more fajita seasoning) and add chopped cilantro.
Serve as a side with guacamole, a salad or just put it in a wrap.
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