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
Scale
- 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