Tempeh Fajitas recipe

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Ingredients

2 tablespoons corn oil
1 (8 ounce) package tempeh, broken into bite-sized pieces
2 tablespoons soy sauce
1 tablespoon lime juice
1 ½ cups chopped green bell pepper
1 (4.5 ounce) can sliced mushrooms, drained
½ cup frozen chopped spinach, thawed and drained
1 tablespoon chopped green chile peppers
1 tablespoon chopped fresh cilantro
1 tablespoon dried minced onion

Nutrition Info

206.9 calories
carbohydrate: 13.2 g
cholesterol: : -
fat: 13.3 g
fiber: 2.5 g
protein: 12.8 g
saturatedFat: 2.2 g
servingSize: -
sodium: 606.2 mg
sugar: 2.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat oil in a large skillet over medium heat. Saute tempeh with soy sauce and lime juice until tempeh browns. Stir in bell peppers, mushrooms, spinach, chile peppers, cilantro and dried onion.

  2. Increase heat to medium-high and cook until fluids have reduced, stirring occasionally.

Recipe Yield

4 servings

Recipe Note

This quick and delicious recipe uses tempeh (cultured tofu) instead of meat for a healthy, tasty alternative.

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