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.
The perimenopause lens
A cautious perimenopause lens
These tags explain why the recipe may appear in Lila. They are prompts for noticing your own patterns—not evidence that this meal treats a symptom.
Perimenopause symptoms and relief · Office on Women’s HealthLow energy
Check how the whole meal lands
Food is one part of energy. Notice meal timing, sleep and symptoms together rather than assigning the result to one nutrient.
Track: energy 1–3 hours later
Digestive comfort
Let tolerance guide the portion
Fiber, portion size and ingredients land differently for everyone. Increase unfamiliar foods gradually and notice comfort.
Track: comfort + portion
Fatigue
Separate a pattern from one day
Notice energy alongside sleep, meals and symptoms across several days. Ongoing fatigue deserves a clinical conversation.
Track: energy + previous night
Brain fog
Add the missing context
Sleep, stress, meals and symptoms overlap. Seeing them together is more useful than crediting one ingredient.
Track: focus + previous night
Before you start
Your 25-minute game plan
Gather everything first, then tap ingredients and steps as you go.
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
One clear step at a time
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.
Tap card to mark done - 03
In the same skillet
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.
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.
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.
Tap card to mark done
The nutrition underneath
Why this bowl holds together
If you find tempeh slightly bitter
If you find tempeh slightly bitter, try breaking it in half and boiling or steaming it in water for 5 minutes before slicing and cooking. This opens it up to absorb flavors beautifully.
For an extra flavor boost
For an extra flavor boost, finish the skillet with a fresh squeeze of lime juice right before serving. The extra vitamin C helps even more with iron absorption.
Store leftover filling in an airtight…
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.
Your symptoms change. Your plan should too.
One good meal is a start. Your whole week is better.
Tell Lila what you like, what you avoid and which symptoms are loud today. She’ll turn that context into meals, targets and small adjustments that fit real life.