Oh wait, is that oddly specific. Never mind.
(Also I’m totally kidding, just so we’re all clear.) 🙂
One thing I love about it is it can take on all sorts of flavors with the addition of a good marinade or sauce, which is exactly what this fajita recipe is all about! You will have to let the tempeh sit in the marinade for at least 2 hours, but if you throw it together in the morning or over lunch (if you go home for lunch), then you’ll be ready to go at dinner time without any waiting.
8 oz. tempeh, one package
2 chipotle peppers (the kind that come in adobo sauce)
2 tablespoons olive oil
1 tablespoon sesame oil
1 tablespoon apple cider vinegar
1 clove of garlic (or two if your cloves are on the small side)
1/2 of a small red onion (about 2 oz.)
1/2 teaspoon cumin
1/2 teaspoon salt
1-2 bell peppers
6-8 corn tortilla shells
1-2 tablespoons oil for cooking (I use olive oil most of the time.)
lime, cheese, or sour cream to serve
Cut the tempeh into strips, kind of like skirt steak, and set aside.
In a food processor, combine the chipotle peppers, 2 tablespoons olive oil, sesame oil, vinegar, garlic, 1/4 of the onion (about 1 oz.), cumin, and salt. Pulse until a thick paste forms. In a large ziplock bag, or two small ones if you realize you are out of large size bags, combine the tempeh with the marinade. Seal the bags, removing any air, and gently mash it around so the tempeh gets completely coated. Refrigerate for 2+ hours (overnight would be OK too).
Divide peppers, onions, and tempeh among your prepared shells.
P.S. If you don’t end up consuming all the tempeh just save it in a ziplock and use in scrambled eggs, a BBQ grilled cheese, or on top of a salad. I’ve done all three before—I love this tempeh!
Credits // Author and Photography: Emma Chapman