Tempeh Fajitas

Serves : 4

Preparation time: 5 minutes

Cooking time: about 15 minutes

Ingredients

• 454 g (1 lb) tempeh, plain or your choice of flavor
• 1 red onion, thinly sliced
• 1 green bell pepper, julienned
• 60 ml (4 tbsp.) olive oil
• 2 garlic cloves, minced
• 30 ml (2 tbsp.) Tex Mex spice blend
• 5 ml (1 tsp.) sweet paprika
• 5 ml (1 tsp.) dried oregano
• 45 ml (3 tbsp.) soy sauce
• 1 lime, zest and juice
• 4 to 8 drops Chipotle Tabasco
• 45 ml (3 tbsp.) white balsamic vinegar
• 8 to 12 wheat or corn tortillas
• 250 ml (1 cup) Tex Mex cheese, grated
• 8 lettuce leaves, finely chopped
• 120 ml (8 tbsp.) sour cream
• Salt and pepper to taste

Preparation

1. Boil the tempeh in a pot of boiling, salted water for 5 minutes.
2. Cut tempeh into sticks.
3. In a hot frying pan, sauté the tempeh, onion and bell pepper in olive oil for 5 to 6 minutes.
4. Add garlic, Tex Mex spices, paprika, oregano, soy sauce, lime zest and juice, Tabasco, balsamic vinegar, stir and sauté for 5 minutes. Check seasoning.
5. Meanwhile, heat the tortillas in a hot frying pan to make them soft, or under the broiler to crisp them up.
6. Top each tortilla with the tempeh mixture, cheese, salad and sour cream.