Cut each 8oz (240g) tempeh block into 4 squares, then cut each square into 2 triangles.
Combine the soy sauce, balsamic vinegar, and garlic in a bowl. Place the tempeh into the bowl then let marinate for about 30 min, turning the pieces once to cover them well. Make sure that both sides of the tempeh are covered with the marinade.
Cook the vegetables
Prepare the vegetables. Chop the onion, mince the garlic, and cut the pepper into 1,5 cm strips. Heat the half of the oil in a skillet over medium heat. Add the onion, garlic, and pepper, then sauté with stirring, 8-10 min until the peppers are softened. Add salt and pepper. Set aside.
Cook the tempeh
Heat the remaining canola oil in a pan over medium-high heat. Add the tempeh pieces and sauté until golden-brown, about 5 min.
Arrange the triangles on a serving platter with the vegetables.
Heat the tortillas in a microwave oven
Stack the tortillas (up to 6 at a time), place in a microwave-safe plastic bag, and heat in a microwave oven using high power 30 sec-1 min, or until they are heated through and pliable.
Assemble the fajitas
Put a few triangles of tempeh on each tortilla, add some of the sautéed vegetables, and soy yogurt (optional). Roll up the tortilla to enclose the filling.
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