Excellent party food, simple and quick to make.
2 8-ounce blocks Hearty Vegan Tempeh
1 Tablespoon ground cumin
1 Tablespoon chili powder
1 teaspoon dried oregano
1 teaspoon garlic powder
1 teaspoon salt
1 red or yellow pepper, sliced
1 onion, sliced
¼ cup olive oil
2 Tablespoons Tamari or soy sauce
2 ripe avocados, cut into chunks and tossed in 2 teaspoons of lime juice
Fresh cilantro, chopped
Vegan sour cream (optional)
8 corn or flour tortillas
Slice the tempeh, onion and bell peppers into thin strips and place into a medium bowl. Combine the cumin, chili powder, oregano, garlic powder and salt. Sprinkle spices over the tempeh mixture and gently toss until the tempeh pieces are coated on all sides.
Heat olive oil in a skillet at medium-high heat. Add the tempeh mixture and fry until the tempeh is it is lightly browned, turning occasionally, about 8 minutes. Stir in tamari. Remove from the heat and set strips onto a platter.
Place the tortillas on the grill or stove burner for 5 to 7 seconds on each side, turning with tongs, until hot. Set out the tempeh, pepper and onion with the toppings and tortillas.
Place avocado, salsa, cilantro and sour cream in separate bowls and let guests assemble their own fajitas.
Makes 4-6 servings