Prep 50 mins
Cook 0 mins
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.
- 8 ounces tempeh
- 1⁄4 cup tamari
- 2 garlic cloves
- 10 whole wheat tortillas
- 1 green pepper
- 1 red pepper
- 1 chili pepper (optional)
- 10 scallions
- 2 tablespoons canola oil or 2 tablespoons corn oil
- 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.