Tempeh Fajitas

"This one is slightly adapted from The Tempeh Cookbook, by Dorothy R. Bates. Adapt the chili pepper to your taste. I'm partial to serrano chilis; for me they provide a kick without overwhelming. For the tempeh use any flavor variety that appeals."
 
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Ready In:
50mins
Ingredients:
9
Yields:
10 fajitas
Serves:
4
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ingredients

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directions

  • Steam the tempeh in water for about 10 minutes, followed by a 30 minute soak at room temperature, while prepping other food items. Then slice the tempeh into strips. Try to get 20-30 strips out of your tempeh.
  • Run the garlic through a press, or otherwise smash it down, reserving all its juices. Slice the green and red pepper into long 1/2 inch strips. Chop the chili pepper into quarter inch segments and remove the seeds. Cut the scallons into 6 inch segments, and cut these in half, lengthwise.
  • Drain the tempeh, and marinate with the tamari (soy) sauce and garlic.
  • Heat up a heavy skillet to hot, and cook each tortilla, flipping them, and using a spatula to punch them back down should they rise. Remove to a plate, cover with paper towels, to keep warm. (OR, place them in a warm but NOT hot oven. Lowest setting.)
  • In a skillet, add the oil at medium high heat. Add the tempeh, and fry until brown. Remove to paper towels.
  • Cook the peppers in that skillet a few minutes and then add the scallions for about thirty or so seconds.
  • On each tortilla, align two or three strips of tempeh, as well as strips of pepper and onion. Sprinkle in any chili pepper.
  • Fold each tortilla into fajita form -- fold bottom up, then the two sides inwards.
  • Serve.immediately.

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RECIPE SUBMITTED BY

I joined this site back in 2007 when it was Recipezaar. I cook 90% of my own food from scratch, and have lost 40 pounds so doing. I buy most of my summertime/fall veggies from farmers' markets, don't eat much gluten or grains -- but if I am dining with friends, I do eat what I am served, except for tree nuts, commercial baked goods from supermarkets or chains (I react badly to these), and I tend to avoid sweets. Yes, you can train yourself to appreciate sweets far less! I grow some of my own food, but this is limited due to lack of full sun. I also enjoy seafood (brain food!), eggs, and some pastured meats. I'm getting more into fermented foods. Sensitivities: All the tree nuts I actually LIKE. Sigh. Fiddlehead ferns. Liquid egg product. Most commercially baked pastries and donuts and cakes.
 
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