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!
Table of Contents
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?
How do I store leftovers?
Can I freeze this bake?
What can I use instead of quinoa?
What if I don’t have tempeh?
Tempeh Fajita Quinoa Bake
- Total Time: 50 minutes
- Yield: 4 1x
- Diet: Vegan
Description
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!
Ingredients
- 2 limes, juiced
- 4 cloves garlic, minced
- 1/4 cup olive oil
- 1 Tbsp soy sauce, tamari or shoyu
- 2 tsp apple cider vinegar
- 1/4 tsp coriander
- 1/2 tsp cumin
- 1/4 tsp chipotle chili powder
- 1/2 tsp oregano
- 16 oz tempeh
- 1 cup quinoa
- 1 red bell pepper, medium dice
- 1 yellow or orange bell pepper, medium dice
- 1/2 cup cremini mushrooms, sliced
- 1 red onion, medium dice
- 2 cups shredded vegan cheese, such as Violife
- 1 1/2 cups salsa
- kosher salt, to taste
- black pepper, to taste
- 3 green onions, sliced
- guacamole, to serve
- flour tortillas, to serve
Instructions
- Make the marinade: In a large bowl, combine the lime juice through oregano. Whisk to combine.
- Marinate the tempeh: Cut the tempeh into bite-sized cubes and add to the bowl. Stir well to coat every piece and marinate for at least 20 minutes.
- Cook the quinoa: Meanwhile, preheat the oven to 375°F and make the quinoa according to package directions.
- Cook the tempeh and vegetables: In a large skillet, heat 1 tablespoon of olive oil and add the tempeh with marinade. Cook for 10 minutes and add the vegetables. Cook for another 10 minutes until tender.
- Combine the remaining ingredients: In a large bowl, combine the quinoa, tempeh and vegetables, half of the shredded cheese, and the salsa. Stir well to combine.
- Bake: Lightly spray an oven safe skillet or baking dish with non-stick spray. Transfer the fajita mixture into it and evenly spread across the pan or dish. Top with the remaining cheese, place in the oven and bake for 20 minutes until bubbly and the cheese is melty.
- Garnish and serve: Remove from the oven and garnish with green onions. Serve with guacamole and tortillas.
Notes
- Gluten Allergy? Use soy, black bean, or chickpea tempeh (or Pumfu). Serve with corn tortillas instead of flour.
- Soy Allergy? Replace the tamari, soy sauce or shoyu with liquid amino acids.
- Spoiler Alert: Leftover Tempeh Fajita Quinoa Bake will stay fresh in an airtight container in the refrigerator for one week.
- Prep Tips: Prep and store the quinoa in advance. Marinate the tempeh up to 2 days in advance.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main Meals
- Method: Oven
- Cuisine: Mexican