If you’re looking for a satisfying, high-protein meal that’s also low in carbs, tempeh fajitas wrapped in low-carb tortillas might just be your new favorite dish. Combining the rich, nutty flavor of tempeh with the fresh crunch of bell peppers and onions, these fajitas offer a delightful fusion of taste and nutrition. In this blog post, I’ll walk you through how tempeh fajitas can be a game-changer for your diet, providing a high-protein, low-carb option that doesn’t skimp on flavo

Why Choose Tempeh?

Tempeh is a plant-based protein source made from fermented soybeans. Unlike many other plant-based proteins, tempeh is minimally processed, retaining its natural nutrients and offering a substantial amount of protein per serving. In fact, one 3-ounce serving of tempeh provides about 16 grams of protein, making it an excellent choice for those looking to boost their protein intake.

Beyond its impressive protein content, tempeh is also rich in fiber, vitamins, and minerals, including iron, calcium, and magnesium. Its firm texture and ability to absorb marinades make it a versatile ingredient in many dishes, including fajitas.

To avoid a bitter flavor, it is best to steam the tempeh. Other methods boil the tempeh, but I feel it breaks down the flavor and texture of the tempeh. If you don’t have a steamer, you can skip this step.

The Low-Carb Advantage

Traditional fajitas are often served with flour tortillas, which can be high in carbs. By opting for low-carb tortillas, you can significantly reduce the carbohydrate content of this dish without sacrificing the convenience or taste of a wrap. They can be found in many supermarkets.

TEMPEH FAJITAS

Cook Time: 45 minutes
Prep Time: 15 minutes
Total Time: 1 hour
Serving Size: 6 pieces of tempeh + 1/2 cup of veggies
Total Servings: 3

Ingredients:

• 1 8 oz block tempeh (cut into 18 strips)
• 3 medium green, red, and orange or yellow peppers, sliced
• 1 small red onion, sliced
• 3 garlic cloves, minced
• 3/4 tsp chili powder
• 1/4 tsp cumin
• 1/2 tsp garlic powder
• 1/4 tsp onion powder
• 1/4 tsp oregano
• 1/4 tsp smoked paprika
• 1/2 tsp salt
• 3 tbsps olive or avocado oil, divided
• 9 low-carb fajita tortilla

EXTRA FIXINGS

• pico de gallo
• avocado or guacamole
• sour cream

Directions:

1. Cut the tempeh into 18 strips. Cut the block in half, then those two halves in half, and so on until you get 18 pieces.
2. If you have a steamer, the tempeh for 30 minutes. Skip this step if you don’t have a steamer.
3. Meanwhile, prepare the peppers, onions, and garlic.
4. Prepare the spices in a small bowl.
5. When the tempeh is finished, saute it in 2 tbsp of oil on medium heat. Cook for 2-3 minutes on each side until golden and crispy. Remove from pan onto a plate.
6. Add 1 tbsp of oil. On medium to high heat, add the vegetables and cook for about 5 minutes, stirring frequently. Tongs work great for this!
7. Add the garlic and spices and cook for about 30 seconds.
8. Turn off the heat. Gently stir in the tempeh. Be careful to avoid breaking — although it’s okay if it does, but the goal should be to minimize that!
9. On each wrap, serve with vegetables and two pieces of tempeh.