Tempeh is a meat substitute made from soybeans that originated in Indonesia. Unlike tofu, tempeh is made from the whole soybean and has a higher fiber. Tempeh can also be made of other grains. I must give credit to my son Jon for telling me about tempeh and how to cook it for good results. Jon made tempeh fajitas for my wife and it sounded like a good idea.
The marinade for this recipe was my own invention. The ingredients are nothing like what you would expect for fajita marinade but believe me, it works. Shoyu sauce is similar to soy sauce but it does not have any MSG in it, so it is available in organic versions. The marinade can be used for tempeh, tofu or chicken. I’ve never tried it on beef (God forbid!), but I suppose it would work. Using tempeh, this recipe tastes very close to chicken fajitas with much less fat and cholesterol.
Ingredients: (enough to fill four medium tortillas)
¼ cup ketchup
2 tbs. Shoyu sauce
1 tbs. brown sugar
2 tbs. water
A dash or more hot pepper sauce (optional)
8 oz. tempeh, sliced
1 tsp. olive oil
2 medium red and/or yellow bell peppers, julienned
1 large Vidalia onion, cut in half and sliced thin
Salt and pepper to taste
1. Combine ketchup, Shoyu, sugar, water and hot sauce in a small bowl and mix well. Combine with tempeh in a zip lock bag, coat well and refrigerate 1 to 2 hours.
2. In a large non-stick skillet sauté onions and peppers in olive oil until almost tender. Add tempeh and continue sautéing until tempeh is heated through and veggies are tender. Serve on tortillas as desired. About 185 calories, 8 g. fat, 13 g. protein and 3 g. fiber per serving.