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1
Steam the tempeh in water for about 10 minutes, followed by a 30 minute soak at room temperature, while prepping other food items.
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2
Then slice the tempeh into strips.
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3
Try to get 20-30 strips out of your tempeh.
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4
Run the garlic through a press, or otherwise smash it down, reserving all its juices.
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5
Slice the green and red pepper into long 1/2 inch strips.
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6
Chop the chili pepper into quarter inch segments and remove the seeds.
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7
Cut the scallons into 6 inch segments, and cut these in half, lengthwise.
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8
Drain the tempeh, and marinate with the tamari (soy) sauce and garlic.
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9
Heat up a heavy skillet to hot, and cook each tortilla, flipping them, and using a spatula to punch them back down should they rise.
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10
Remove to a plate, cover with paper towels, to keep warm.
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11
(OR, place them in a warm but NOT hot oven.
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12
Lowest setting.)
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13
In a skillet, add the oil at medium high heat.
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14
Add the tempeh, and fry until brown.
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15
Remove to paper towels.
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16
Cook the peppers in that skillet a few minutes and then add the scallions for about thirty or so seconds.
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17
On each tortilla, align two or three strips of tempeh, as well as strips of pepper and onion.
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18
Sprinkle in any chili pepper.
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19
Fold each tortilla into fajita form -- fold bottom up, then the two sides inwards.
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20
Serve.immediately.
