ThisMexican Tempeh and Red Bell Pepper Stir Fry will win your meatless Monday dinner because it is easy and delicious!
Mexican Tempeh and Red Bell Pepper Stir Fry
Course: Main Course, Salad, Side Dish
Cuisine: American, Mexican
Servings: 4 servings
- 16 ounces soy tempeh
- 1 tablespoon vegetable oil
- 1 red bell pepper diced
- 2 tablespoons thinly sliced green onion
- 1 jar Molli Morelos cooking sauce - tomatillo tomato and chipotle chile
- Lime wedges
Heat oil in large nonstick skillet over high heat. Add tempeh and bell pepper and sauté 4 minutes. Add Molli Morelos cooking sauce, stir and simmer until sauce thickens about 3 minutes. Transfer to bowl. Sprinkle with green onion and a few lime drops and serve. Provecho!