Tempeh, Tofu or Seitan Fajitas


From Cooking Up the Good Life, by Jenny Breen


1/4 cup tamari
1/3 cup cider vinegar
2 tablespoons maple syrup
4 cups diced tomatoes
½  cup fresh cilantro
1 tablespoon cumin
1 tablespoon chili powder
5 garlic cloves, minced
1 ½  teaspoons salt
½ cup water

2 red peppers, stems and seeds removed, sliced in 2 inch long thin strips
1 red onion, sliced in strips
2 pounds tempeh, seitan or tofu (or a mixture), sliced into 1 1/2″ x  1/2″ strips 
1 tablespoon sunflower oil
12 to 16 corn or flour tortillas


  1. Mix together tamari, vinegar, tomato puree, diced tomatoes, cumin, garlic, chili powder, salt and water.  Pour over tempeh or tofu and marinate, stirring occasionally.
  2. Sauté onions, and peppers in oil for 2 to 3 minutes, then add tempeh or tofu and sauté for another 5 to 7 minutes until cooked through.
  3. Heat tortillas over warm pan and serve fajita mixture over tortillas.

Optional sides/additions:  corn, salsa, avocado/guacamole, sour cream, grated cheese

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