Fajita Spiced Tempeh and Vegetables

Fajita Spiced Tempeh and Vegetables

Tempeh is absolutely delicious – as long as it’s prepared and seasoned properly. Many people find tempeh to have a little bit of a funky aftertaste. But here years ago I discovered a process to eliminate what I call “the tempeh twang” and make it delicious. Please go to about cooking tempeh to discover how to prepare tempeh.

  • 2 ounces tempeh
  • 2 orange, juiced
  • 4 limes, juiced
  • 1 chipotle chili in adobo sauce
  • 1⁄4 cup Frontier Herbs brand Fajita Seasoning
  • 6 cloves minced garlic
  • 2 tablespoons Organic Olive Oil
  • 1 onion, half-moon
  • 1 bell pepper
  • 1 teaspoon Sea Salt or Himalayan Salt
  • 3 tablespoons fresh cilantro

Make the fajita sauce
Combine all the ingredients in a 2-cup measuring cup and use an immersion blender to blend. No immersion blender? Put the ingredients in a blender and mix em up.

Prepare the tempeh
Once the tempeh has been fried and simmered, put it in a pan and add at least half the fajita marinade.
Simmer the tempeh, turning occasionally, until most of the marinade has been reduced.

Sauté the vegetables
Put a few tablespoons of olive oil into a 12” skillet, add the onion and a little salt.  Cook until the onions are rich, creamy and translucent – about 10 minutes or so. Add a little water to prevent burning if needed and stir every so often.

Next add the peppers and the rest of the fajita marinade. Cook until tender.

Add the tempeh to the onion and peppers, being careful when you stir so the tempeh doesn’t break up.
Simmer for another 10 minutes or so. Taste and adjust seasoning as needed.


Serve with corn salsa, guac, sour cream, queso fresco – or just eat on it’s own with a simple salad.