After a long day of school or work, it can feel difficult to come home and still have to cook a meal. It can be especially daunting since cooking also requires cleaning up afterward. I made sure to keep this in mind when creating this recipe and kept the dishes used to a minimum. When testing this recipe, I wanted to create something that was quick and easy without compromising on flavor. While doing some research, I noticed that many vegan fajita recipes used mushrooms. I must confess that I am not the biggest fan of mushrooms and wanted to use a different ingredient that was still a great source of plant-based protein. I was quickly drawn to tempeh.

I find that tempeh has a great texture that mimics the texture of various dishes that are traditionally meat-centric. This lead me to the creation of the "veganized" series. I want to take recipes that normally rely heavily on animal-based ingredients and create something that is equally delicious and cruelty-free. Since I want to start out simple, I chose to make this vegan fajita recipe the beginning to the series. The best thing about the recipe is the ability to make so many different variations. Personally, I enjoy adding some zucchini or squash. Although it is written for only one serving, it is very easy to increase the servings to feed a family or a party. Once trying this recipe, I know that it will quickly become a go-to weeknight dinner.

Side Note: Has anyone ever had issues with fresh cilantro wilting in the fridge? I know I used to until I discovered this method to help increase the shelf-life.

Vegan Tempeh Fajitas Recipe

  • Prep Time:15 mins
  • Cook Time:10 mins
  • Total Time:25 mins
  • Servings:1
  • Easy


  • 3 oz thinly sliced tempeh
  • 2 tablespoons low-sodium soy sauce
  • 1 tablespoon lime juice
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon black pepper
  • 1/4 medium onion
  • 1/2 roma tomato
  • 1 jalapeño or 1/2 green bell pepper
  • 1 teaspoon vegetable oil
  • Pinch salt
  • Chopped cilantro for garnish
Jordi Almeida
  • Step 1

    Quick Tempeh Marinade:
    In a medium-sized dish, place tempeh*, soy sauce, lime juice, garlic powder, and the pepper and set aside for 10 minutes. Flip tempeh after 5 minutes to ensure even coating.

    *Note: I used tempeh that contains flax seed for this recipe.

    Jordi Almeida
  • Step 2

    Meanwhile, chop the onion, tomato, and chili pepper lengthwise, making it approximately the same length as the tempeh.

    #SpoonTip: For the tomato and chili pepper, I recommend removing the insides for a less spicy and more uniform texture.

    Jordi Almeida
  • Step 3

    In a small pan, add oil over medium heat. Once oil is shimmering, add tempeh. Cook on one side for about 2-3 minutes.

    Jordi Almeida
  • Step 4

    Flip tempeh and add vegetables. Add the pinch of salt and cook for an additional 3-4 minutes, or until tempeh is fully cooked.

    Jordi Almeida
  • Step 5

    Immediately serve fajitas and top with cilantro.

    #SpoonTip: If desired, serve this dish on some warm tortillas with a side of beans and rice to truly elevate the meal to the next level.

    Jordi Almeida

After finishing this amazing meal, the only thing that can make the night better is popping a couple maple pecan chocolate chip cookies in the oven.