Tempeh Fajitas Print

Tempeh Fajitas


400g Tempeh sliced lengthways 2cm thick
50ml sunflower oil
2 medium onions - sliced
2 medium red bell peppers - sliced
Fresh coriander to serve

Marinade for tempeh
30ml Tamari
30ml maple syrup
1 tbsp smoked paprika

Marinade for Vegetables
1 tsp salt
1 ½ tsp black pepper
2 cloves garlic crushed
2 limes zested and juiced
1 tbsp ground coriander
2 tbsp ground cumin
2 tsp paprika
1 tsp cayenne pepper
1 tsp dried thyme


  1. Preheat oven to 200°C.
  2. Mix sunflower oil and tempeh and bake in oven at 200°C for 20 minutes.
  3. While this is baking, slice the onions and peppers, place them in a large bowl and pour over the marinade ingredients. Let this sit for at least 15 minutes.
  4. After the tempeh has browned slightly (20 minutes) in the oven, pour the marinade over and continue to bake for another 5 minutes, then remove form heat and set aside.
  5. Heat a large pan on medium heat with 30ml of sunflower oil. Once hot, add the onions, peppers and marinade and fry until the onions have browned and the peppers have softened, about 20 minutes.
  6. Once the vegetables are cooked but still retain some crunch, it is time to add the tempeh. Slice each piece of tempeh at a slight angle and add to the onions and peppers.
  7. Serve on a bed of chopped  green, and topped with fresh coriander or alternatively serve in taco shells or with flour or corn tortillas.
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