Fajita Spiced Tempeh and Vegetables
Fajita Spiced Tempeh and Vegetables
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.
Ingredients
- 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
Directions
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.
