Tempeh Fajitas


Vegan Tempeh Fajitas
Florida Coastal Cooking

Serves 4


(These can be made gluten free by using rice or corn, gluten free tortillas.)




2 tsp avocado oil

1 large onion, sliced

1 10 oz (283 grams) frozen bag tri-color bell peppers, I used Woodstock Farms Organic**

3 tsp fajita seasoning

1 8oz (226 grams) package tempeh, sliced, I used Lightlife organic tempeh**

4 tortillas, I used Maria and Ricardo’s Tortilla Factory Multigrain Tortillas**

Optional Toppings

This is what I used but they are delicious even without any toppings!

1 avocado

Hot sauce, I used Arizona Pepper’s Organic Harvest Foods, Habanero Pepper Sauce**

Fresh cilantro & lime basil

Fresh limes

Sliced red onion

Fajita Seasoning (makes extra)

To save time a pre-blended spice mix can be used

1 tsp each salt, cornstarch, turbinado sugar, paprika, cumin, dry mustard, chili powder


  1. Heat 1 tsp avocado oil in a large skillet over medium high heat; add onions and peppers; sauté 5 minutes. Season with 2 tsp fajita seasoning; sauté an additional 3 minutes. Set onions and peppers aside on a plate.
  2. Heat second 1 tsp avocado oil in same skillet; add tempeh and remaining 1 tsp fajita seasoning; cook 5 minutes, or until browned. Flip tempeh and cook an additional 3 minutes.
  3. Top each tortilla with ¼ tempeh, ¼ onion and pepper mixture and any additional toppings.