This is a quick and tasty Mexican-style filling for burritos or tacos which uses tempeh instead of meat.
Loved this recipe! As suggested by other reviewers I marinated the tempeh in the soy sauce, lime juice, and a clove of minced garlic(cause my roomie loves it!) first. Only as long as it took me to prep the other ingredients. The only other changes I made were in using Italian parsley instead of cilantro, since I hate the stuff and adding water as it cooked to keep everything from drying out too much. Delicious! - 07 Jun 2006 (Review from Allrecipes USA and Canada)
A good basic dish, but I definitely made some modifications. As many recommended, I marinated the tempeh beforehand, which made it very flavorful. Instead of using green bell peppers (neither my significant other nor I are fans), I used red and yellow bell peppers, nixed the mushrooms and spinach, and used 1 clove of garlic and 3/4 of a white onion instead of using onion powder. Since I didn't have corn oil on hand, I used canola oil, which worked out wonderfully. I added the cilantro after cooking the dish (since I think raw cilantro looks prettier and imparts a more distinct flavor than cooked cilantro) along with a scallion that I had in the fridge. I served the dish with sliced avocado atop, fresh salsa, Mexican rice, and corn tortillas. My boyfriend said it was better than our favorite local Mexican restaurant's fajitas! - 17 Jan 2011 (Review from Allrecipes USA and Canada)
I am not a vegetarian but this looked good so I thought I'd try it. This being a fajita recipe, I decided to prepare this with Zatarain's Spanish Rice, and the combination just made this a definite keeper and it may even become a staple for us. Thanks for the recipe Karen - 21 Jan 2002 (Review from Allrecipes USA and Canada)