Archive Daily Posts/Recipes Tempeh and Pepper Fajitas, Fresh Tomato Salsa, Green Salad with Mango-Chili Vinaigrette
| Tempeh and Pepper Fajitas, Fresh Tomato Salsa, Green Salad with Mango-Chili Vinaigrette |
| Written by Cassie Young | ||||||||||||||||||||||||
| Thursday, May 31 2007 | ||||||||||||||||||||||||
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Tempeh and Pepper Fajitas I have made the marinade for these fajitas with and without the oil and it comes out nice either way, though I have a preference for the version with the oil added. Feel free to use it, alter the amount, or leave it out entirely. If you leave it out, add an extra tablespoon of water to the marinade. For 3-4 servings: whole grain flour tortillas 8 ounces tempeh 2 1/2 cups sliced bell peppers, any colors 1/2 onion, sliced 2-3 teaspoons vegetable oil, for sauteeing
Marinade: 1 teaspoon ground cumin 2 teaspoons ancho chile powder 1 teaspoon paprika dash of cayenne 2 cloves garlic, minced 2 tablespoons lime juice 1 tablespoon vegetable oil (optional) 1 tablespoon water pinch of salt and a little black pepper, to taste Combine all ingredients for the marinade and set aside. Simmer tempeh in water for 20 minutes. Remove from water and allow to cool enough to handle. Slice into thin strips and transfer to the marinade. Gently toss to coat each slice and allow the tempeh to absorb the flavors. Heat 2-3 teaspoons of oil in a large skillet, preferably cast iron. Add tempeh and saute until browned on both sides. Transfer to a plate. In the same skillet, saute peppers and onions until tender-crisp and lightly browned around the edges. Season with salt and pepper. Add tempeh to the pepper and onion mixture. Toss gently to combine. Serve mixture in whole wheat tortillas with Fresh Tomato Salsa. Fresh Tomato Salsa 1 tomato, diced 1/3 cup chopped onion 1 jalapeno pepper, seeded and diced 1 small clove of minced garlic 2 teaspoons lime juice small handful of chopped cilantro pinch of salt Combine all ingredients in a bowl. You may wish to adjust the amount of jalapeno pepper to suit your spice preference. Adjust seasoning, if necessary.
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Comments (10)
Renee
said:
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I'm going to give these a go tommorow. Is it better to marinate the tempeh overnight? p.s. Loved the black eyed pea and corn cakes and the cauliflower soup! The sushi looks a little scary but might give it a go... |
Cassie Young
said:
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Hi Renee! I just love that you're trying so many of the recipes! I'm also happy to hear you enjoyed the Black-Eyed Pea and Corn Cakes and the soup! |
Renee
said:
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You are my cooking guru Cassie! I used to be vegan but went back to vegetarian, but you have inspired me and may convert back again. Have a fantastic weekend! |
Micki
said:
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This fajita recipe is fantastic. I also fried the onions/veggies in the marinade and added cheese to the fajita, which worked well. |
Cassie Young
said:
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Micki, I'm happy to hear you enjoyed the fajitas! Thanks for sharing your technique, too. Much appreciated! |
mira
said:
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Wow this sounds so yummy. I happen to have all the ingredients on hand and plan to make it tonight. We are a vegan/vegetarian/omnivore household but I think this will meet everyone's needs and provide lots of flavor. Thank you so much! |
Vivacious Vegan
said:
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I made the fajitas for lunch today and they were delicious. Thanks for such a great recipe. We'll definitely be making them again. |
Cassie Young
said:
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Mira, I hope your family enjoys this meal as much as we did. Thanks for stopping by! |
monica
said:
| Hi! I made these last night served in corn tortilla with guacamole. Delicious! My bf, who "isn't sure about tempeh", couldn't stop eating the strips by themselves. Great marinade! Question: Are you able to get your tempeh strips crisp? Mine browned up nicely, but weren't really crispy. Maybe a coating of flour or breadcrumbs would help? Or putting them in the oven? No clue! I'm pretty new to tempeh, with my only major success being tempeh sloppy joes. |
CassieYoung
said:
Thanks, Monica! This is one of my favorite tempeh recipes and I'm thrilled to hear you and your boyfriend tried and liked it! It's great in taco salads too.  To answer your question, when I pan-fry, I use my cast iron skillet and they do brown and crisp around the edges, but I wouldn't say they get crispy (as in, say, potato chip crispy). These days I prefer to broil them. It's easier, I can get away with less oil, and while still not exactly crisp, they are crisper. To broil the marinated strips: put them in a single layer on a baking sheet coated with parchment or non-stick spray. Broil 5-10 minutes to get them as browned as you like on one side; flip the strips over and continue broiling. You'll want to watch closely as they can go from browned to burnt rather quickly. I've never tried coating the tempeh in flour or breadcrumbs, but if you give it a try, let me know how it goes for you. Thanks for your comment! |
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