Recipe By KALISA
Rating
Published Oct 4th
Prep 10m Cook 15m Additional - Ready In 25m
Servings 4 servings Calories 206.9

This quick and delicious recipe uses tempeh (cultured tofu) instead of meat for a healthy, tasty alternative.

Recipe Ingredients

  • 2 tablespoons corn oil
  • 1 (8 ounce) package tempeh, broken into bite-sized pieces
  • 2 tablespoons soy sauce
  • 1 tablespoon lime juice
  • 1 ½ cups chopped green bell pepper
  • 1 (4.5 ounce) can sliced mushrooms, drained
  • ½ cup frozen chopped spinach, thawed and drained
  • 1 tablespoon chopped green chile peppers
  • 1 tablespoon chopped fresh cilantro
  • 1 tablespoon dried minced onion

Cooking Directions

  1. 1 Heat oil in a large skillet over medium heat. Saute tempeh with soy sauce and lime juice until tempeh browns. Stir in bell peppers, mushrooms, spinach, chile peppers, cilantro and dried onion.
  2. 2 Increase heat to medium-high and cook until fluids have reduced, stirring occasionally.

Nutrition Facts

  • Calories 206.9
  • Carbohydrate 13.2 g
  • Fat 13.3 g
  • Fiber 2.5 g
  • Protein 12.8 g
  • Saturated Fat 2.2 g
  • Sodium 606.2 mg
  • Sugar 2.8 g

Reviews

  1. You should DEFINITELY marinate the tempeh. you might also want to add more garlic. this is really a delicious meal and filling and healthy to boot!
  2. I used Seitan instead of Tempeh and it was very good. I also marinated the "meat" in the soy/lime juice for about 30 min. I put mushrooms onions and green pepper in my mix and had lettuce tomatoes cheese avocado salsa and yogurt as toppings. Can't wait to make it again.
  3. A good basic dish but I definitely made some modifications. As many recommended I marinated the tempeh beforehand which made it very flavorful. Instead of using green bell peppers (neither my significant other nor I are fans) I used red and yellow bell peppers nixed the mushrooms and spinach and used 1 clove of garlic - Read more ...
  4. Not really good. Roasted veggie fajitas or even just avocado and salsa ones would have been better....
  5. Marinated it in the soy/lime mixture first and sauteed with onion bell pepper minced garlic jalapenos cilantro and fresh mushrooms. Added vegetable broth to keep it moist and a little chipotle for flavor. 'Twas quite yummy in a tortilla with lettuce and tomato. This was my first time trying tempeh and I will definitely make - Read more ...
  6. Loved this recipe! As suggested by other reviewers I marinated the tempeh in the soy sauce lime juice and a clove of minced garlic(cause my roomie loves it!) first. Only as long as it took me to prep the other ingredients. The only other changes I made were in using Italian parsley instead of cilantro - Read more ...
  7. So good and so easy! I didn't have spinach or mushrooms so I used fresh corn and black beans instead. I also used fresh garlic and chopped onion rather than the onion flakes. I will certainly make this again. (o:
  8. I let the tempeh marinate a little while in the soy sauce and lime juice with a little garlic powder to add flavour. Also to prevent dryness I kept most of the water from the spinach and the mushrooms & kept a careful eye on the moisture level while cooking. Very juicy and delicious!
  9. I am not a vegetarian but this looked good so I thought I'd try it. This being a fajita recipe, I decided to prepare this with Zatarain's Spanish Rice, and the combination just made this a definite keeper and it may even become a staple for us. Thanks for the recipe Karen :)
  10. i make this recipe all the time. i serve it over rice...not as fajitas...delicious!
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