This Tempeh Fajita Quinoa Bake is a one-pan wonder loaded with bold flavors, protein-packed tempeh, and colorful veggies—perfect for busy weeknights or a fun twist on Taco Tuesday!

Craving a hearty, plant-based meal that’s full of flavor and easy to make? My Tempeh Fajita Quinoa Bake is a perfect weeknight solution that brings big, bold tastes to your table without all the fuss. Packed with protein-rich tempeh, fluffy quinoa, and an array of colorful veggies, this one-pan wonder is seasoned to perfection with spices like cumin and chipotle chili powder for that irresistible fajita flair.

For a fun twist on Taco Tuesday, serve this dish with warm flour tortillas, or enjoy it on its own as a complete meal. The best part? It’s an easy crowd-pleaser that works for everyone—whether you’re feeding vegans or non-vegans, you can customize this bake with simple add-ins to suit all dietary preferences. This recipe is ideal for mixed-diet families and perfect for meal prep, making it a go-to for busy weeknights!

Why You'll Love This Recipe

This Tempeh Fajita Quinoa Bake is the ultimate blend of convenience, flavor, and nutrition. Here’s why it’s bound to become a favorite:

Protein-packed: With tempeh and quinoa as its base, this dish delivers a hearty dose of plant-based protein, keeping you full and energized.
Customizable: Perfect for families with mixed dietary preferences—add some shredded cheese or sour cream for non-vegans, or easily swap ingredients to fit gluten-free or soy-free needs.
One-pan convenience: Who doesn’t love fewer dishes? This one-pan meal is quick to assemble and requires minimal cleanup, making it an ideal weeknight solution.
Bold flavors: The combination of lime, chipotle chili powder, cumin, and salsa creates a Mexican-inspired flavor explosion that will keep you coming back for more.
Great for meal prep: Busy weeknights are no problem! You can prepare components ahead of time, then pop it into the oven when you’re ready for a stress-free dinner.

What You Need To Make Tempeh Fajita Quinoa Bake

Here’s a breakdown of the key ingredients you’ll need to whip up this flavorful dish:

Tempeh: This plant-based powerhouse provides a hearty texture and loads of protein.
Quinoa: This protein-packed grain complements the fajita-style veggies while adding a satisfying texture.
Bell Peppers & Mushrooms: Fresh, colorful bell peppers and earthy cremini mushrooms bring vibrant flavor and texture, adding to that classic fajita vibe.
Vegan Cheese: Your favorite dairy-free cheese gives the bake a creamy, melty finish. This is my favorite.
Salsa: Swirl in your favorite salsa for a zesty kick that ties everything together.
Seasonings: Cumin, chipotle chili powder, oregano, and more create layers of flavor that give this bake a bold, Mexican-inspired twist. This is my favorite brand.

How To Make Tempeh Fajita Quinoa Bake

Marinate the Tempeh: Whisk together lime juice, garlic, soy sauce, and seasonings to create a zesty marinade. Let the tempeh soak up all the flavor for at least 20 minutes.
Cook the Tempeh: Sauté the marinated tempeh in a skillet until golden brown. Add in the diced bell peppers, onions, and mushrooms for an additional burst of fajita flavor.
Mix Everything Together: Combine the cooked quinoa, tempeh, veggies, salsa, and half of the vegan cheese in a large bowl. Stir well to ensure everything is evenly coated.
Bake: Spread the mixture in a baking dish, top with more vegan cheese, and bake until bubbly and melty.
Serve: Garnish with green onions and serve with guacamole and tortillas for a complete meal!

Recipe Tips

Meal Prep:

Cook the quinoa and marinate the tempeh up to 2 days in advance. This makes assembling the bake quick and easy.

Storage:

Store leftovers in an airtight container in the fridge for up to a week. It reheats beautifully for quick lunches or dinners.

Adapting for Non-Vegans:

Serve with shredded cheese, sour cream, or even grilled chicken on the side to make it friendly for omnivores.

Gluten-Free Option:

Swap out regular tempeh for soy-free versions like chickpea or black bean tempeh. Use corn tortillas instead of flour for a gluten-free experience.

Soy-Free Option:

Replace soy sauce with liquid aminos, and use soy-free tempeh alternatives like Pumfu or chickpea tempeh.

What To Serve With Tempeh Quinoa Fajita Bake

Tortillas: Warm flour or corn tortillas are perfect for scooping up the fajita mixture.
Guacamole: Creamy and fresh, guacamole pairs wonderfully with the zesty bake.
Salsa and Chips: Keep the Mexican-inspired theme going with tortilla chips and extra salsa on the side.
Fresh Salad: A simple salad with avocado, cucumber, and a lime vinaigrette adds a refreshing balance to the meal.

FAQs

Can I make this ahead of time?

Yes! You can prep the quinoa and marinate the tempeh in advance. Simply assemble and bake when ready to serve.

How do I store leftovers?

Store any leftovers in an airtight container in the fridge for up to a week. Reheat in the oven or microwave before serving. .

Can I freeze this bake?

Absolutely! Allow the bake to cool completely, then wrap it tightly and freeze for up to 3 months. To reheat, thaw overnight in the fridge and bake until heated through.

What can I use instead of quinoa?

You can substitute the quinoa with rice, couscous, or even cauliflower rice for a lower-carb option.

What if I don’t have tempeh?

If you’re out of tempeh, tofu or black beans work great as alternatives for the protein in this dish.