Tempeh Fajitas

Carlos made these yummy fajitas the other night, and they were ohhhh soooo good I thought I would share the recipe with you!  Also, he made this recipe up, so big bonus points to him!

• 1 block cooked tempeh
• 1 large onion
• 1 red pepper
• 1 yellow pepper
• 1 green pepper
• 1 zucchini
• 1/2 cup salsa (we like the chipotle salsa from Trader Jose’s)
• 1 lime
• 1/4 cup vegetable or olive oil
• 1 tsp. crushed red pepper flakes

First off, cut the tempeh into long strips (don’t worry if they crumble a bit - they will be in bits and pieces later).  Secondly, mix the salsa, the juice of the lime, oil and pepper flakes together in a shallow baking dish or plastic food bag.  Throw the tempeh in and let marinade for as long as you can stand.  If you need more salsa or oil, throw it in.  You want the tempeh to get as coated as it can get.

Next go ahead and slice up the veggies as you would normally do for fajitas.  We like to do julienned strips.  We also like to throw in some non-traditional fajita veggies like zucchini or mushrooms, so feel free to vary from the list above.

Get a grill pan scorching hot, and throw on some olive oil or veggie oil.  First get the tempeh on there (with as much of the marinade as well), and after a few minutes, add all the veggies.  Then you will have a superb fajita mix that is just begging to be rolled up in a nice toasty tortilla.  And don’t forget about the side dishes!  Carlos made zesty refried beans and yellow spanish rice, and both were perfect with the yummy fajitas.  Enjoy!

-Allie (and Carlos)