Tempeh Fajitas

Here is a vegan version of fajitas that even omnivores will love.

Ingredients:
juice of 2 limes
1/2 t. chili powder
1/2 t. cumin
1/4 t. salt
8-oz. package tempeh, sliced into fajita-sized slices
flour tortillas
3 t. canola oil plus 1 t. canola oil, divided
1/2 onion, sliced
1 bell pepper, deseeded and deveined, sliced
fixin's (chopped tomato, salsa, pickled or fresh jalapenos, chopped green chiles, guacamole or avocados, chopped lettuce, pico de gallo etc.)

Method:
Mix the lime juice with the chili powder, cumin, and salt. You can also substitute the fajita-seasoning packet of your choice for the spices and salt. Marinate the tempeh slices in the lime juice mixture overnight.
Wrap the tortillas in aluminum foil and warm them in the oven on low heat while the fajitas are cooking.
In a non-stick pan, heat the 3 t. oil over medium-high heat. Put the tempeh slices in the oil, and let them fry in it until they have soaked up the oil. Add enough water to coat the bottom of the skillet, and let the tempeh soak that up, too. (It will also evaporate some.) Once the water is gone, add the remaining 1 t. oil, the onion, the bell pepper, and any leftover lime marinade. Sort of stir-fry everything together until the onion and bell pepper are cooked but still slightly crunchy. (I have even been known to add one julienned carrot to the veggie mix here.)
Once the veggies are cooked, load tempeh, veggies, and fixings onto the warmed tortillas, and enjoy!