1 8 oz. package tempeh, cut to 1/2 inch by 2 inch pieces
1 Poblano pepper, seeds and stem removed, cut in thin strips (if you have other colorful peppers available, go for it)
1 medium yellow onion, cut in 1/2 inch rings
1 tbsp. canola oil
juice of one regular lime, or three key limes
1 tbsp. brown sugar
2 tbsp. tamari or low sodium soy sauce
1 tbsp. cumin
1 tbsp. apple cider vinegar
1/4 cup pineapple juice
1 tsp. red pepper flakes
1 tsp. garlic powder
1 tsp. onion powder
1/2 cup water (just enough so the marinade covers the tempeh in the dish)
1. Mix fajita marinade ingredients, and pour over tempeh pieces in a shallow dish, with a cover. Cover and let marinate, turning occasionally, for a few hours or overnight.
2. In a large frying pan, heat canola oil over high heat. Add onions and peppers, and fry for about two minutes, stirring occasionally. Add tempeh (without marinade liquid), and continue to stir-fry until tempeh is nicely browned, which takes just a few minutes. Feel free to add some of the marinade liquid to intensify the flavor in the peppers, onions, and tempeh.
3. Remove from heat, and assemble fajitas while the ingredients are nice and hot. If you like, heat the lefse pieces in a dry pan on medium heat for a minute or so. Lefse is pretty soft and pliable anyway, so this is optional. As you can see, I used two pieces of lefse overlapping one another, to create a jumbo fajita.
4. Serve accompanied by salsa, guacamole, Spanish rice-style grains, refried beans, or tofu sour cream.