I am ready for some fajitas.
- 1 (8-ounce) package five-grain tempeh
- 1 cup pineapple juice
- 1/4 cup low-sodium soy sauce
- 2 tablespoons fresh lime juice
- 2 teaspoons ground cumin
- 2 teaspoons canola oil $
- 1/2 teaspoon freshly ground black pepper, divided
- 1 garlic clove, minced
- 2 cups (1/2-inch) vertically sliced onion $
- 1 1/2 cups (1/2-inch-thick) slices green bell pepper $
- Cooking spray $
- 1/4 teaspoon salt
- 4 (8-inch) whole wheat tortillas
- 1/4 cup chipotle salsa (such as Frontera)
- Cut tempeh in half crosswise; cut each half lengthwise into 6 strips. Place tempeh in a shallow dish. Combine pineapple juice, soy sauce, lime juice, cumin, oil, 1/4 teaspoon black pepper, and garlic in a small saucepan; bring to a boil. Pour pineapple juice mixture over tempeh. Marinate at room temperature 30 minutes or up to 2 hours.
- Prepare grill.
- Lightly coat onion and bell pepper with cooking spray; sprinkle with salt and 1/4 teaspoon black pepper. Arrange onion mixture in a wire grilling basket coated with cooking spray. Place grilling basket on grill rack; grill 5 minutes or until lightly browned, turning occasionally. Remove the tempeh from marinade, reserving marinade. Place tempeh on grill rack coated with cooking spray; grill 2 minutes on each side or until lightly browned, basting occasionally with reserved marinade.
- Warm tortillas according to package directions. Arrange 3 tempeh pieces, 1/2 cup onion mixture, and 1 tablespoon salsa down center of each tortilla; roll up.
Originally posted in Cooking Light on in JUNE 2003