Smoky Tempeh Fajita Skillet

20 Minutes, 30g Protein

Tempeh is the most underrated protein in a plant-based kitchen — nuttier and firmer than tofu, and it holds a spice crust beautifully. Here it’s crumbled into rough pieces so it browns like a taco filling, then tangled with charred peppers and onions in a smoky, cumin-forward spice mix. It’s a one-pan dinner that scoops into tortillas, tops a bowl, or stands alone. Twenty minutes, one skillet, minimal washing up.

Serves 3 | 20 minutes

Ingredients

• 300g tempeh, crumbled into bite-sized chunks
• 2 tbsp olive oil
• 1 red onion, sliced
• 2 bell peppers, sliced
• 2 tsp smoked paprika
• 1 tsp ground cumin
• ½ tsp garlic powder
• Juice of 1 lime
• Salt to taste
• Warm tortillas or rice, plus avocado and coriander to serve

Method

1. Heat 1 tablespoon oil in a large skillet over medium-high. Add the crumbled tempeh and let it sit undisturbed for 2 minutes to catch colour, then toss and brown for another 3–4 minutes. Remove to a plate.
2. Add the remaining oil, then the onion and peppers. Cook hard for 5–6 minutes until charred at the edges but still with some bite.
3. Return the tempeh, add the smoked paprika, cumin, and garlic powder, and toss for 1 minute until fragrant and the spices coat everything.
4. Kill the heat, squeeze over the lime, and season with salt.
5. Serve in tortillas or over rice with avocado and coriander.

Tips

• Steaming tempeh for 8 minutes before crumbling removes any bitterness some people notice — worth it if you’re new to tempeh.
• A splash of water at the spice stage stops the paprika catching and turns it into a light glaze.
• Double the batch; the filling reheats perfectly and is arguably better on day two.

Nutrition angle: Around 30g protein per generous serving from the tempeh alone. Tempeh’s fermentation also makes its protein and minerals more digestible than many other soy foods — a nice hook if your audience cares about gut-friendly eating.