Spicy Tempeh and Potato Fajitas

Spicy Tempeh and Potato Fajitas
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What Started it all:
Tempeh, Potato, nuts (almonds, walnuts), stove

A Twist on Classic Fajitas


  • 1 block of tempeh, cut into thin strips
  • 2 large potatoes, peeled and cut into 1-inch cubes
  • 1/2 cup of almonds, toasted and chopped
  • 1/4 cup of walnuts, toasted and chopped
  • 2 tablespoons of olive oil
  • 1 teaspoon of ground cumin
  • 1 teaspoon of smoked paprika
  • 1/2 teaspoon of cayenne pepper
  • Salt and pepper, to taste
  • 4 corn tortillas
  • Optional: avocado, sour cream, salsa, cilantro, and shredded cheese for toppings


  1. Preheat the stove to medium-high heat.
  2. In a large skillet, heat the olive oil over medium-high heat. Add the tempeh and cook for 3-4 minutes on each side, or until browned and crispy. Remove from the skillet and set aside.
  3. In the same skillet, add the chopped potatoes and cook for 5-6 minutes, or until they start to brown. Add the cumin, smoked paprika, and cayenne pepper. Stir to combine and cook for an additional 2-3 minutes, or until the potatoes are tender.
  4. Add the toasted almonds and walnuts to the skillet and stir to combine. Cook for an additional 1-2 minutes, or until the nuts are fragrant.
  5. Add the cooked tempeh back into the skillet and stir to combine with the potatoes and nuts. Season with salt and pepper to taste.
  6. Warm the corn tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
  7. Assemble the fajitas by placing a portion of the tempeh and potato mixture onto a tortilla and adding any desired toppings.

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