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Sizzling Tofu or Tempeh Fajitas

Sizzling Tofu or Tempeh Fajitas Related:   July 4th, kid-friendly, low-fat, North America, pareve, vegan, vegetables & legumes, vegetarian

Prep time: 10 minutes

Cook time: 15–20 minutes

Yield: 4–6 servings

Meals with a do-it-yourself component are always appealing, both for the cook and those at the table. This festive meal makes very little work for the cook, and everyone can tailor their fajitas to their own tastes. For a bigger meal, serve with a simple side of brown rice or quinoa. A platter of sliced tomato and avocado on the side is a good addition.


  • 8 fajita-size (6- to 8-inch) flour tortillas
  • For Serving
  • Shredded lettuce (romaine works well)
  • Salsa (your favorite variety)
  • Fresh cilantro sprigs
  • Optional: Vegan sour cream, hot sauce
  • For the Fajitas
  • 3 tablespoons fresh lime or lemon juice
  • 1½ tablespoons extra-virgin olive oil
  • 2 teaspoons good-quality chili powder
  • 1 teaspoon ground cumin
  • ½ teaspoon dried oregano
  • 1 8-ounce package baked tofu or tempeh
  • 1 medium green bell pepper, cut into long, narrow strips
  • 1 medium red bell pepper, cut into strips


  • Prepare the items for serving before starting, as the rest of the preparation goes quickly. If you’d like to warm the tortillas, wrap them in foil and heat for 5 minutes or so in a 300-degree oven or toaster oven. If they’re fresh and pliable, you can skip this step, but do bring them to room temperature. Place the lettuce, salsa, cilantro and optional sour cream in separate serving bowls on the table. Place a bottle of hot sauce on the table for those who like hot stuff.
  • Combine the lime juice, oil, chili powder, cumin and oregano in a medium mixing bowl and whisk together. Cut the tofu or tempeh into narrow strips about 2 inches in length. Add them to the mixing bowl, and toss gently with the dressing (if you’re using tempeh, you might want to add a pinch of salt; you won’t need it if using baked tofu). Add the bell pepper strips and toss again.
  • Heat a large skillet, then add the tempeh or tofu mixture, liquid and all. Turn the heat up to high and cook, stirring frequently, for 5 to 7 minutes, or until sizzling hot and touched with brown spots. Remove from the heat and cover.
  • Distribute one or two tortillas (depending on appetite and what else is being served) to each person. To assemble the fajitas, have everyone place a few strips of the tempeh or tofu and peppers in the center of their tortillas and garnish them as they wish. Roll up the fajitas and pick them up to eat out of hand.
  • Adapted from Plant Power: Transform Your Kitchen, Plate, and Life with More Than 150 Fresh and Flavorful Vegan Recipes by Nava Atlas, © 2014, published by HarperOne, reprinted by permission. Photo by Hannah Kaminsky.

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