Step 1

Whisk together all marinade ingredients in a small bowl or jar.

Step 2

Cut tempeh into 1/4" - 1/2" pieces.

Step 3

Place tempeh slices in a ziploc bag. Pour in the marinade and rotate carefully to ensure all pieces have marinade. Place flat in the refrigerator. Allow to marinate 2 hours or overnight, up to a total of 24 hours, if desired.

Step 4

Place two tablespoons oil in skillet and heat on medium. Add thinly sliced bell pepper and onions. Cook until softened, about 5-7 minutes. With tongs, remove to a plate and set aside.

Step 5

If you plan on heating the tortillas in the skillet, use the same skillet and tongs to heat one at a time then set aside. Add more oil, as necessary, to keep things from sticking.

Step 6

Place marinated tempeh in skillet and heat on medium until it's crispy on the edges and a little blackened in bits or lines are visible if using a grill pan. Turn after about 3-5 minutes to cook the reverse side. Once ready, remove with tongs. Discard remaining marinade.

Step 7

Serve immediately.