Tempeh Fajitas

340  grams		tempeh
1/3  cup		tamari
1/3  cup		water
1/3  cup		cider vinegar
1  tablespoon		oregano
3		cloves garlic,s minced
2  teaspoons		olive oil
6		corn tortillas
1  cup		shredded lettuce
1		tomato, thinly sliced or chopped
1/4  cup		olives, chopped
1/4  cup		green onions, sliced
1/2  cup		shredded mild cheese
1  cup		red pepper, sliced
1  cup		mushrooms, sliced
1/2  cup		salsa

Tip: For nutritional information on all the ingredients in Tempeh Fajitas just click on each ingredient name. Then adjust the serving size for any Tempeh Fajitas ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

Combine the marinade ingredients in a steel bowl. Cut tempeh into matchsticks and leave to marinate for 15-30 minutes. Saute red pepper and mushroom slices in a non-stick pan, with a few drops of oil if necessary and a sprinkle of salt, until soft. Using the same pan, fry the tempeh in 2-3 batches, using 1/2 tsp or so of olive oil for each, turning on all sides to brown evenly. When the last batch is done, return all to pan, pour in the marinade and stir over high heat until liquid evaporates, coating the pieces as evenly as possible. Serve all the ingredients separately and let everyone build their own fajitas.