Skillet Tempeh Fajitas
A vibrant, one-pan plant-based meal featuring protein-rich tempeh and charred bell peppers. Warm fajita spices and zesty salsa bring this quick weeknight dinner to life.
Prep
10 min
Cook
15 min
Total
25 min
Makes
2 servings
The feel-good payoff
Why this meal can feel especially good in perimenopause
Think practical wins: steadier energy, comfortable fullness and one less food decision. Your response is personal, so use the prompts below to notice what works for you.
Perimenopause symptoms and relief · Office on Women’s HealthSteadier energy
Feel fueled, not flattened
A complete meal with protein, carbohydrates and fats is designed to offer more staying power than a quick carb-only fix.
Notice: energy 1–3 hours later
Digestive comfort
A portion that works for you
Fiber and plants can support digestion, but more is not always better overnight. Start with a comfortable portion and build gradually.
Notice: comfort + portion
More staying power
Make the next few hours easier
This meal is built to be more sustaining than a snack-sized stopgap, with enough substance to carry you into the next part of the day.
Notice: energy + fullness later
Clearer, simpler choices
Let the recipe do the thinking
Clear steps and a complete plate mean fewer decisions when focus is in short supply—and a more substantial meal once you are done.
Notice: focus + energy later
Setup
Get set up
Choose your servings, gather what you need, then cook along below.
Prep
10 min
Cook
15 min
Total
25 min
How many are you cooking for?
The ingredient amounts update automatically.
Equipment
Large skillet · Knife and cutting board
Time saver
Store leftover filling in an airtight container in the fridge for up to 3 days, keeping the tortillas separate until you are ready to eat.
Do these three things first
- 1Set out all ingredients before cooking
- 2Measure the pantry ingredients before heating the pan
- 3Read through the steps once before you begin
Ingredients
Gather as you go
Ingredients
From Your Pantry
Cook along
Instructions
0 of 6 steps complete
Next: Slice the tempeh into thin strips
- 01
Slice the tempeh into thin strips
Slice the tempeh into thin strips. Slice the bell peppers and red onion into uniform strips of similar size.
Tap card to mark done - 02
Heat the olive oil in a large…
Heat the olive oil in a large skillet over medium-high heat. Add the tempeh strips and a pinch of salt. Cook for 4 to 5 minutes, turning occasionally, until golden brown on most sides. Remove the tempeh from the pan and set aside.
Look for: golden brown on most sides
Tap card to mark done - 03
Add another splash of olive oil if…
In the same skillet, add another splash of olive oil if the pan is dry. Add the sliced bell peppers and onions. Sauté for 5 to 7 minutes until the vegetables soften and begin to char slightly at the edges.
Look for: the vegetables soften and begin to char slightly at the edges
Tap card to mark done - 04
Stir in the chili powder
Stir in the chili powder, ground cumin, dried oregano, salt, and black pepper. Toss well to coat the vegetables.
Tap card to mark done - 05
Return the tempeh to the skillet
Return the tempeh to the skillet. Pour in the salsa and stir everything together, letting it bubble for 1 to 2 minutes until the filling is hot and well coated.
Look for: the filling is hot and well coated
Tap card to mark done - 06
Warm the flour tortillas in a dry…
Warm the flour tortillas in a dry pan or microwave for a few seconds. Divide the tempeh and vegetable mixture evenly among the tortillas to serve.
Ready when: everything is assembled and ready to enjoy
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