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Tempeh Fajitas

Make taco night plant-based with this easy vegan recipe. Tempeh gets crumbled to resemble ground meat before being mixed with store-bought cut veggies.

Serves 4
Ready in 30 mins
Prep time 10 mins
Cooking time 20 mins
423 calories per serving


> 1 (8 oz) pkg Nature's Promise® Organic Tempeh
> 3 tbsp canola oil, divided
> 1 (12 oz) pkg fresh pepper and onion fajita mix
> 1 tbsp chili powder
> 1/2 tsp ground cumin
> 2 cloves garlic, minced
> 8 (6-inch) fajita-size flour tortillas, warmed

To Serve:

> Fresh cilantro
> Lime wedges

To Serve (Optional):

> Salsa
> Guacamole


Crumble the tempeh into ½-inch pieces. In a 12-inch skillet, heat 2 tbsp oil on medium. Add the tempeh and cook 2–3 min., until golden, cooking without stirring. Season with salt and pepper. Transfer browned tempeh to a plate.
Heat remaining 1 tbsp oil in skillet. Add the fajita mix. Cook 10–12 min., until almost softened, stirring occasionally. Add the chili powder, cumin, garlic, and tempeh. Season with salt and pepper. Cook 3–4 min., stirring constantly, until vegetables are tender. If skillet gets too dry, add ¼–½ cup water.
Serve fajita filling on warmed tortillas. Top with fresh cilantro, a squeeze of lime, salsa, and guacamole, if desired.

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