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+ servings
bowl of salad with vegetables

Tempeh Fajita Salad

Dianne
Vegan Fajita Salad is made with tempeh and peppers and has all the flavors of fajitas all in one tasty bowl. It's a great light lunch or dinner for warm spring day.
This recipe makes 2 big meal-sized salads or 4 side salads
Prep Time 10 mins
Cook Time 20 mins
Marinading Time 1 hr
Course Salad
Cuisine American
Servings 2 large salads
Calories 248 kcal

Ingredients
  

  • ¼ cup vegetable stock
  • ¼ teaspoon chili powder
  • ¼ teaspoon onion powder
  • ¼ teaspoon garlic powder
  • ¼ teaspoon cumin
  • ¼ teaspoon sea salt
  • pinch cayenne pepper optional
  • 1 8-ounce package tempeh sliced into thin strips
  • 4 teaspoons olive oil divided
  • 1 large onion halved and thinly sliced
  • 3 bell peppers seeds removed and thinly sliced
  • 2 tablespoons lime juice
  • 1 teaspoon agave
  • ½ cup cilantro chopped
  • 1 large head romaine shredded or thinly sliced (about 6 cups)
  • 1 cup cherry or grape tomatoes sliced
  • 4 corn tortillas warmed
  • 1 medium-sized avocado sliced
  • hot sauce optional, for serving

Instructions
 

  • In a small bowl, mix the spices in with the vegetable stock. Place the tempeh in a shallow baking dish or pan, and pour the mixture over it. Gently toss to coat. Let marinate for two hours or so.
  • Heat 1 teaspoon of oil in a pan over medium high heat. Add the tempeh strips and any remaining marinade and for about 10 minutes, flipping the pieces occasionally to brown each side. If the tempeh sticks, add a little more stock or a bit of water. When the tempeh had browned a little on each side, remove from the heat and place in a large bowl. Set aside.
  • Add the onion pan. Cook for about five minutes, until fragrant and translucent.
  • Add the peppers and cook until slightly softened, about another 5 minutes. If they stick, add a little stock or water.
  • Remove the vegetables from heat and add them to the bowl with the tempeh.
  • In a small bowl, whisk together the remaining olive oil with the agave, lime juice, and cilantro. Pour the mixture over the tempeh and vegetable mixture, gently tossing to coat.
  • To serve, place the lettuce in a bowl with the tempeh vegetable mixture. Top with the tomatoes. Serve with tortillas, avocado, and hot sauce, if using.

Nutrition

Calories: 248kcalProtein: 9g