THESE Tempeh Fajitas have been on my mind for the past year. I had never truly tried tempeh before recently and pretty much immediately fell in love with it. I’ve found it particularly handy with Mr. Britnell wants meat for dinner and I don’t. We’ll typically simply make the same dish for both of us, simply swapping out the meat for tempeh. My dish always comes together much quicker seeing as tempeh cooks in no time.

So, these tempeh fajitas are basically simply regular fajitas but with tempeh in them.

I like my fajitas QUITE simple. Peppers (color depending on the season and how cheap peppers are at the time), onion (typically sweet yellow onion), spices, and (in this case) TEMPEH!

To truly enhance the flavor, we’re marinating the tempeh in the spices for a bit. Unlike meat, tempeh soaks up all the flavor in NO time. So, it’s not truly necessary to marinate these for too long. I’ve done it for as little as 10 minutes before and it turned out great.

The peppers and onion are simply sautéed in a bit of oil. However, if you’re wanting to keep things extra light, you can actually simply cook the veggies in a bit of water. When all of the water has evaporated, simply add a bit more in. They WILL truthfully have a little less flavor. The decision is yours:)

And in case you’re curious, these fajitas are great reheated! I ate on them for a few days, simply reheating the tempeh and veggies and throwing it all inside a tortillas. Especially short and straightforward lunches!