Tempeh Fajitas

4 Reviews
100% would make this recipe again

Marinated and grilled tempeh, wrapped in warm tortillas.

A very tasty Mexican-American dish that is assembled at the table: always a kid pleaser.

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Marinade : 30 min Preparation : 10 min Cooking : 20 min
580 calories/serving

Ingredients

480 g tempeh
1/4 cup soy sauce 65 mL
2 cloves garlic, finely chopped, for the marinade
2 tbsp balsamic vinegar 30 mL
2 onions, finely chopped 400 g
2 cloves garlic, finely chopped
1 yellow or red sweet peppers, cut into 1,5 cm strips 200 g
3 tbsp canola oil 45 mL
8 corn tortillas, about 21 cm diameter 360 g
1/4 cup soy yogurt [optional] 65 g
1 pinch salt [optional] 0.2 g
ground pepper to taste [optional]

Before you start

Keep the serving plates warm on the stove while you're preparing the dish.

Method

Marinate
  1. Cut each 8oz (240g) tempeh block into 4 squares, then cut each square into 2 triangles.
  2. Combine the soy sauce, balsamic vinegar, and garlic in a bowl. Place the tempeh into the bowl then let marinate for about 30 min, turning the pieces once to cover them well. Make sure that both sides of the tempeh are covered with the marinade.
Cook the vegetables
  1. Prepare the vegetables. Chop the onion, mince the garlic, and cut the pepper into 1,5 cm strips. Heat the half of the oil in a skillet over medium heat. Add the onion, garlic, and pepper, then sauté with stirring, 8-10 min until the peppers are softened. Add salt and pepper. Set aside.
Cook the tempeh
  1. Heat the remaining canola oil in a pan over medium-high heat. Add the tempeh pieces and sauté until golden-brown, about 5 min.
  2. Arrange the triangles on a serving platter with the vegetables.
Heat the tortillas in a microwave oven
  1. Stack the tortillas (up to 6 at a time), place in a microwave-safe plastic bag, and heat in a microwave oven using high power 30 sec-1 min, or until they are heated through and pliable.
Assemble the fajitas
  1. Put a few triangles of tempeh on each tortilla, add some of the sautéed vegetables, and soy yogurt (optional). Roll up the tortilla to enclose the filling.

Nutrition Facts Table

per 1 serving (350 g)

Amount

% Daily Value

Calories

580

Fat

26 g

40 %

Saturated 3.9 g
+ Trans 0.2 g

20 %

Cholesterol

0 mg

Sodium

210 mg

9 %

Carbohydrate

66 g

22 %

Fibre

17 g

69 %

Sugars

6 g

Net Carbs

49 g

Protein

29 g

Vitamin A

8 %

Vitamin C

81 %

Calcium

29 %

Iron

36 %
More info

Claims

This recipe is :
Free  :
Added Sugar
Excellent source of  :
Calcium, Copper, Fibre, Folacin, Iron, Magnesium, Manganese, Niacin, Phosphorus, Potassium, Vitamin B2, Vitamin B6, Vitamin C, Zinc
Good source of  :
Vitamin B1, Vitamin E, Vitamin K
Source of  :
Omega-3, Omega-6, Pantothenic Acid, Vitamin A
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 2 ½
Vegetables 2
Fats 1 ½
More info
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Reviews

4 Reviews (4 with rating only) 100% would make this recipe again

My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

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