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.

Ingredients
  • 2 ounces pkgs tempeh, cut into ½ inch strips, crosswise
  • 2 quarts organic sunflower oil for deep-frying or you can cook these in an air fryer
  • 2 tablespoons Olive Oil
  • 1 large onion, sliced half moon
  • 1 bell pepper, any color, slice into ¼” wide strips
  • 2 cloves garlic, roughly chopped
  •   Sea Salt or Himalayan Salt
  • 3 tablespoons roughly chopped fresh cilantro or parsley leaves (Garnish)
Directions

Deep-fry method

Cut the tempeh into ½” strips crosswise (not the length of the tempeh).

Heat 2 quarts organic sunflower oil in a deep fryer to 350º.

Deep fry the tempeh, turning once or twice, till golden brown.

Remove from oil with a spider strainer or tongs.

Drain on a wire rack placed over a cookie sheet.

Air Fryer Method

Brush the tempeh lightly with olive oil. Place in the air fryer in a single layer and cook for 10 to 15 minutes at

375º. The tempeh should be golden brown on all sides.

Season the tempeh

Put fried tempeh into a sauté pan – a single layer is best and add the tempeh simmer sauce. Simmer for about 30 minutes. Freeze any extra liquid for later use.

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.

Finish the dish

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 its own with a simple salad.

Specialty Ingredients

  • 2 Oranges, Juiced
  • 4 limes, juiced
  • 1 chipotle chili in adobo sauce, minced (if you like a lot of spice use 2 or more chipotle chilis)
  • 1⁄4 cup Frontier Herbs brand Fajita Seasoning
  • 4 cloves garlic, chopped

Directions

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.