Tempeh Fajitas

Tempeh Fajitas


"This quick and delicious recipe uses tempeh (cultured tofu) instead of meat for a healthy, tasty alternative."

Ingredients 25 m {{adjustedServings}} servings 207 cals

Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 207 kcal
  • 10%
  • Fat:
  • 13.3 g
  • 20%
  • Carbs:
  • 13.2g
  • 4%
  • Protein:
  • 12.8 g
  • 26%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 606 mg
  • 24%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Heat oil in a large skillet over medium heat. Saute tempeh with soy sauce and lime juice until tempeh browns. Stir in bell peppers, mushrooms, spinach, chile peppers, cilantro and dried onion.
  2. Increase heat to medium-high and cook until fluids have reduced, stirring occasionally.
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Reviews 36

  1. 51 Ratings


Loved this recipe! As suggested by other reviewers I marinated the tempeh in the soy sauce, lime juice, and a clove of minced garlic(cause my roomie loves it!) first. Only as long as it took me to prep the other ingredients. The only other changes I made were in using Italian parsley instead of cilantro, since I hate the stuff and adding water as it cooked to keep everything from drying out too much. Delicious!


A good basic dish, but I definitely made some modifications. As many recommended, I marinated the tempeh beforehand, which made it very flavorful. Instead of using green bell peppers (neither my significant other nor I are fans), I used red and yellow bell peppers, nixed the mushrooms and spinach, and used 1 clove of garlic and 3/4 of a white onion instead of using onion powder. Since I didn't have corn oil on hand, I used canola oil, which worked out wonderfully. I added the cilantro after cooking the dish (since I think raw cilantro looks prettier and imparts a more distinct flavor than cooked cilantro) along with a scallion that I had in the fridge. I served the dish with sliced avocado atop, fresh salsa, Mexican rice, and corn tortillas. My boyfriend said it was better than our favorite local Mexican restaurant's fajitas!


I am not a vegetarian but this looked good so I thought I'd try it. This being a fajita recipe, I decided to prepare this with Zatarain's Spanish Rice, and the combination just made this a definite keeper and it may even become a staple for us. Thanks for the recipe Karen :)