Tempeh Fajitas

Made This Recipe? Add Your Photo

Total Time
20mins
Prep
15 mins
Cook
5 mins

You can also prepare these in a skillet. This recipe is from "Cooking Light Magazine". The tempeh needs to be marinated for at least 30 minutes (longer is better).

Skip to Next Recipe

Ingredients

Nutrition

Directions

  1. Cut tempeh in half crosswise; cut each half lengthwise into 6 strips. Place tempeh in a shallow dish. Combine pineapple juice, soy sauce, lime juice, cumin, oil, 1/4 teaspoon black pepper, and garlic in a small saucepan; bring to a boil. Pour pineapple juice mixture over tempeh. Marinate at room temperature 30 minutes or up to 2 hours.
  2. Prepare grill.
  3. Lightly coat onion and bell pepper with cooking spray; sprinkle with salt and 1/4 teaspoon black pepper. Arrange onion mixture in a wire grilling basket coated with cooking spray. Place grilling basket on grill rack; grill 5 minutes or until lightly browned, turning occasionally. Remove the tempeh from marinade, reserving marinade. Place tempeh on grill rack coated with cooking spray; grill 2 minutes on each side or until lightly browned, basting occasionally with reserved marinade.
  4. Warm tortillas according to package directions. Arrange 3 tempeh pieces, 1/2 cup onion mixture, and 1 tablespoon salsa down center of each tortilla; roll up.
Most Helpful

5 5

Awesome recipe! The flavors were amazing. Finally a way to make tempeh more interesting :)
I didn't have pineapple juice handy so just used fresh pineapple chunks and added some hotsauce (I like it spicy). Its great over a salad as well instead of tortillas.
Thank you!

5 5

This recipe is PERFECT! Wow, what great flavor from the pineapple, soy sauce & lime. Does take awhile to make because of letting it sit up to 2 hours to marinate, but overall was very easy to prepare. The 5-grain tempeh that I used was nice and hearty and absorbed the flavors nicely. Thanks for an awesome recipe!

5 5

My BH and I love this recipe - and he was once a self-proclaimed vegan-food hater! We both like a little spice in anything that can use it - and so for this recipe we add about 3/4 - 1 TBSP of chili powder. I've also used 1/2 cup fresh squeezed orange when I don't have pineapple juice handy and it's turned out great each time. Thanks blucoat!