Fajita Spiced Tempeh and Vegetables

Fajita Spiced Tempeh and Vegetables

tempeh is absolutely delicious
Intermediate | 1 ½ HRS | 4 to 6 Servings

Sweet, spicy, rich, and satisfying, this is a great fajita option for vegans and vegetarians – or anyone who enjoys tempeh.

For tempeh to be delicious there are a few steps to take that will remove what I refer to as the “Tempeh Twang”, which is a funny aftertaste some brands of tempeh have. The steps involve either deep-frying or air-frying and then simmering the tempeh in a flavorful broth. Instructions on how to do this are below, in the recipe. 


  • 2 pkgs tempeh, cut into ½ inch strips, crosswise
  • 2 quarts of organic sunflower oil for deep-frying or a small amount of oil to cook in an air fryer
  • Simmer Sauce – recipe follows
  • Fajita Marinade – recipe follows
  • 2 tablespoons olive oil
  • 1 large onion, sliced half moon
  • 1 bell pepper, any color, slice into ¼” wide strips
  • Sea Salt or Himalayan Salt to taste
  • 3 tablespoons roughly chopped fresh cilantro or parsley leaves for garnish

Tempeh Simmer Sauce

Two options for the simmer sauce

Coconut Amino Simmer Sauce

  • 1 cup coconut aminos
  • 3 cups water

Tamari Simmer Sauce

  • 1 cup shoyu/tamari
  • 1 cup balsamic vinegar
  • ½ cup sweetener of your choice: either maple syrup, agave, honey, or coconut nectar
  • 2 cups water


Deep-fry Method

  • Heat 2 quarts of 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

  • In batches, brush or spray 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 up to an hour, turning the tempeh once or twice while simmering. 
  • Freeze any extra liquid for later use.

Cook the tempeh with the fajita sauce

  • Once the tempeh has been fried and simmered, put it in a pan with enough of the marinade to cover. Set the remaining marinade aside to add later.

  • Simmer the tempeh, turning gently and occasionally, until most of the marinade has been reduced. Be careful when stirring the tempeh as it can fall apart a bit.

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.

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