I promised to post my fajita recipe today so here it is. If you aren’t familiar with it, tempeh is a soy product that is often used as a meat substitute in vegetarian recipes. I prefer tempeh over tofu as a protein source when I go meatless. Tempeh doesn’t trip my texture issues. If you prefer not to go meatless, you can substitute chicken or beef strips for the tempeh.
1 TBS canola oil, divided
8 oz block tempeh, cubed
1 recipe fajita seasoning, divided
½ cup water
2 large onion, slivered
3 bell peppers, slivered
2 cloves garlic, minced
12 fajita size tortillas
Heat 1 tablespoon oil in a large skillet over medium – heat until hot. Add tempeh and cook, stirring a couple of times, until almosminutes.t cooked through, 5 – 6 minutes. Add half the fajita seasoning and water; mix well. Let the tempeh finish cooking. Transfer tempeh to a bowl, cover to keep. Heat remaining 1 tablespoon oil in a skillet until hot. Add onions and peppers; cook, without stirring, until tender and bits start to get caramelized, 3 – 4 minutes. Stir in the remaining fajita seasoning and the garlic, cook about 2 more minute. Stir the vegetables into the seasoned tempeh, Serve mixture on tortillas.
Adapted from I Don’t Remember Where