Name: Easy Vegetarian Tempeh Fajitas with Peppers and Onions
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Ingredients: 1 8 oz block tempeh (cut into thin strips); 1 tbsp olive oil; 1 tbsp lime juice; 1 tbsp soy sauce (low-sodium ); 1 tsp chili powder; ½ tsp cumin; ½ tsp smoked paprika; ¼ tsp garlic powder; 1 pinch cayenne; ⅛ tsp salt; ⅛ tsp pepper; 1 bell pepper (sliced); ½ red onion (thinly sliced); 1 tsp olive oil; 3 tortillas (small high-fibre whole grain or low-carb); 2 tbsp Greek yogurt (plain); 2 tbsp cilantro (roughly chopped); 2 lime wedges

In a bowl or container, combine olive oil, lime juice, soy sauce, and spices. Toss in the tempeh strips and coat well. Let marinate for 20 minutes (or up to overnight in the fridge).
1 8 oz block tempeh, 1 tbsp olive oil, 1 tbsp lime juice, 1 tbsp soy sauce, 1 tsp chili powder, ½ tsp cumin, ½ tsp smoked paprika, ¼ tsp garlic powder, 1 pinch cayenne, ⅛ tsp salt, ⅛ tsp pepper
Heat 1 tsp olive oil in a skillet over medium heat. Add sliced bell peppers and onions. Sauté until soft and slightly caramelized (about 8–10 minutes). Remove and set aside.
1 bell pepper, ½ red onion, 1 tsp olive oil
In the same pan, add the marinated tempeh. Cook over medium heat for 5–6 minutes, flipping occasionally until golden and slightly crisp on the edges.
Warm tortillas. Layer with tempeh, sautéed veggies, and yogurt. Squeeze fresh lime and sprinkle with cilantro.
3 tortillas, 2 tbsp Greek yogurt, 2 tbsp cilantro, 2 lime wedges

Easy Vegetarian Tempeh Fajitas with Peppers and Onions

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