Tempeh Fajitas

Description

Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine

Use a wire grilling basket for the onion and bell pepper so they don't fall into the frill. If there's enough room on your grill, you can heat the tortillas as the onion mixture and tempeh cook. Wrap in heavy-duty foil, and grill 5 minutes or until thoroughly heated.

Ingredients

• 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

Directions

1. Cut tempeh in half horizontally; cut each half lengthwise into 6 strips.
2. Place tempeh in a shallow dish.
3. Combine pineapple juice, soy sauce, lime juice, cumin, oil, 1/4 teaspoon black pepper, and garlic in a small saucepan; bring to a boil.
4. Pour juice mixture over tempeh.
5. Marinate at room temperature 30 minutes or up to 2 hours.
6. Prepare grill.
7. Lightly coat onion and bell pepper with cooking spray; sprinkle with salt and 1/4 teaspoon black pepper.
8. Arrange onion mixture in a wire grilling basket coated with cooking spray.
9. Place grilling basket on grill rack; grill 5 minutes or until lightly browned, turning occasionally.
10. Remove tempeh from dish, reserving marinade.
11. Place tempeh on grill rack coated with cooking spray; grill 2 minutes on each side or until lightly browned, basting occasionally with reserved marinade.
12. Warm tortillas according to package directions.
13. Arrange tempeh pieces, 1/2 cup onion mixture, and 1 tablespoon salsa down center of each tortilla; roll up.

Yield: 4 servings