Total Time
50mins
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.

Ingredients Nutrition

Directions

  1. 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.
  2. 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.
  3. Drain the tempeh, and marinate with the tamari (soy) sauce and garlic.
  4. 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.)
  5. In a skillet, add the oil at medium high heat. Add the tempeh, and fry until brown. Remove to paper towels.
  6. Cook the peppers in that skillet a few minutes and then add the scallions for about thirty or so seconds.
  7. On each tortilla, align two or three strips of tempeh, as well as strips of pepper and onion. Sprinkle in any chili pepper.
  8. Fold each tortilla into fajita form -- fold bottom up, then the two sides inwards.
  9. Serve.immediately.