just made some great tempeh fajitas tonight...great for a quick dinner!
i've just started a vegetarian (sometimes vegan) recipe journal, here's the link to the delicious vegan fajita recipe :-)
I'd always heard of tempeh. I even tried to stir-fry it once a few years ago with limited success. But tonight, tempeh and I fell in love. You see, I was at the grocery store to pick up a few things and stopped by the organic section to get some blocks of tofu for dinner and...WHAT?...they're out of my fave brand? Well, there's no way I'm going to buy silken, so without much though I grabbed a block of tempeh. Hmm. Interesting.
I got home and researched the stuff a bit, then made this. It was absolutely mouth-watering! I found that tempeh takes on flavor far more seamlessly than tofu does, if you can believe it!
Serves two, with leftovers.
4 oz of tempeh, cut into bite-sized pieces. I used Lightlife brand. You can find it at any grocery store that sells organic foods (I got mine at Food Lion!)
1 medium sized fresh tomato, cut into bite sized pieces
1 or 2 large mushrooms, sliced
1/3 cup black beans
A few dashes of cumin powder (available in the spices section of any grocery store, essential for anyone attempting a Mexican dish at home).
A few dashes of red pepper flakes (again, available in the spices section of any grocery store. Perfect for adding just the right amount of heat to a meal).
2 tablespoons low sodium soy sauce
1 or 2 tablespoons of lime juice (I squeezed mine fresh, but you don't have to). Lemon juice might work too.
A bit of canola oil (this is the healthiest truly neutral cooking oil in my opinion)
2 medium sized whole wheat soft tortillas. Use flour tortillas if you'd like, I just don't prefer them.
Note: Add other veggies as you please. Slice white onions would be great, as would chick peas or sliced red peppers.
Note 2: Be careful with the red pepper flakes. Don't go crazy with them. They are far stronger than you'd think.
How to make:
1. Heat oil in pan on medium heat (turn it to about a 6 or 7 on your stovetop)
2. Add tempeh, soy sauce, a dash of cumin powder, a CONSERVATIVE dash of red pepper flakes and lime juice once the oil is hawwwwt!
3. Stir-fry tempeh pieces until they begin to brown...REMEMBER TO STIR OFTEN! I got distracted while cooking and ended up with tempeh that was burnt on one side. :-(
4. When tempeh browns, add mushrooms.
5. After the mushrooms begin to soften a bit, add black beans. Sprinkle some more cumin and a tad bit more of red pepper flakes. Remember to stir constantly!
6. Lastly, add the tomato slices.
7. After 30 seconds or so, take the pan off heat, but don't empty it yet.
8. Get three paper towels. Wet each of them. Put one on a plate. Put a tortilla on top. Layer another paper towel. Another tortilla. Another paper towel. Microwave for about 20 seconds.
9. Now it's time to serve...authentically! Put the pan back on the heat for 30 more seconds or until sizzling again...add a drop or two of extra oil if needed.
10. Place each tortilla on a separate plate. Place in front of each dinner guest. Take the pan off heat and, while still sizzing, transport the pan directly to the table (place on a trivet or something to protect the table, obviously!)
11. Let guests serve their own fillings from the pan and wrap their fajitas.
This is a quick and easy recipe that shouldn't take you more than 15 to 20 minutes to throw together. Also perfect for using up leftover veggies.
Someone else's dumb tempeh fajitas. Mine rule so much more, though. Made with more love. I wish I'd thought to take a photo...