These easy and delicious sizzling tofu or tempeh fajitas are a great way to ease into participating in Meatless Mondays — and beyond! This festive meal makes very little work for the cook, and everyone can tailor their fajitas to their own tastes.
Of course, we would prefer that every day is a meatless day. When I’m asked how people can ease into a more plant-based life, I suggest making vegan versions of dishes and meals you and your family already like. These easy and delicious sizzling tofu or tempeh fajitas are a case in point.
Fajita dinners are so much fun that those you’ve made dinner for will hardly notice that for the most part, they’re actually making their own meal, right at the table. If you’d like to add something simple to the meal, try Mexican Yellow Rice (Arroz Amarillo).
Recipe is from Plant Power by Nava Atlas; photos by Hannah Kaminsky, BittersweetBlog.com.
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Sizzling Tofu or Tempeh Fajitas
These easy and delicious sizzling tofu or tempeh fajitas are a great way to ease into participating in Meatless Mondays — and beyond!
Ingredients
For serving:
- Shredded lettuce (romaine works well)
- Salsa (your favorite variety)
- Fresh cilantro sprigs Vegan sour cream, optional
- Picante sauce, optional
- 8 fajita-size (6- to 8-inch) flour tortillas
For the fajitas:
- 3 tablespoons fresh lime or lemon juice
- 1 1/2 tablespoons extra-virgin olive oil
- 2 teaspoons good-quality chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- One 8-ounce package baked tofu, or one 8-ounce package tempeh
- 1 medium green bell pepper, cut into long, narrow strips
- 1 medium red bell pepper, cut into strips
Instructions
- Prepare the items for serving before starting, as the rest of the preparation goes quickly: Place the lettuce, salsa, cilantro sprigs, and optional sour cream in separate serving bowls on the table. Place a bottle of picante sauce on the table for those who like hot stuff.
- If you’d like to warm the tortillas, wrap them in foil and heat for 5 minutes or so in a 300º F oven or toaster oven. If they’re fresh and pliable, you can skip this step, but do bring them to room temperature.
- Combine the lime juice, oil, chili powder, and cumin 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 minutes 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 everyone. 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.
See more tortilla dishes and vegan Tex-Mex recipes your family will love.
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