Maple-Caramelized Tempeh Fajitas with Spicy Guacamole
Recipes with Maple Syrup / Sandwiches / Tofu and Legumes
Metric
Imperial
Ingredients
SPICY GUACAMOLE
- 2 avocados
- 1 tbsp lime juice
- 1/3 cup spicy salsa verde, home-made or store-bought
- Salt and ground pepper
TEMPEH FAJITAS
- 1 tbsp canola oil
- 1/2 lb tempeh, cut into strips
- 1/3 cup maple syrup (preferably dark syrup, for its robust flavour)
- 1/2 tbsp chili powder
- Salt and ground pepper
- 2 bell peppers, cut into strips
- 1 red onion, cut into strips
- 1/4 cup fresh cilantro, chopped
- 4-6 large tortillas
Method
SPICY GUACAMOLE
- Use a fork to mash the avocados in a bowl. Add the lime juice and salsa, and season to taste with salt and pepper.
TEMPEH FAJITAS
- Warm the oil in a large pan over medium heat. Add the tempeh strips to give them colour, stirring gently, as tempeh can easily come apart. Brown on all sides, turning with a spatula or tongs.
- Pour the maple syrup into the pan, add the chili powder, and season with salt and pepper.
- Bring the syrup to a boil, stirring frequently until it thickens and adheres well to the tempeh.
- Add the peppers and onion and cook another 3 – 4 minutes. Sprinkle the cilantro over all.
- Warm tortillas in the microwave. Fill with the caramelized tempeh and veggies, then spread on the spicy guacamole. Roll up, serve, and enjoy!
Storing
The caramelized tempeh and vegetables will keep in the fridge for 1 week.
The guacamole can keep in the fridge, with plastic wrap placed directly on its surface to slow oxidization.
The Quebec Maple Syrup Producers are not in any way responsible for the identification or presence of allergens in recipes or for the classification of any recipe as vegetarian or vegan.
