Tempeh Fajitas

Tempeh Fajitas
By blucoat on January 11, 2009
Tempeh Fajitas


Prep Time: 15 minsTotal Time: 20 minsServings: 4

"You can also prepare these in a skillet. This recipe is from "Cooking Light Magazine". The tempeh needs to be marinated for at least 30 minutes (longer is better).
**I'm not certain how we'll like this.  I'm not a big fan of tempeh but I keep trying it to see if maybe I like it served a different way.  Tempeh to me almost always tastes bitter.  I'm hoping that maybe it'll be different this way.

Ingredients
1 (8 ounce) packages 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 fresh ground black pepper, divided
1 garlic cloves, minced
2 cups vertically sliced onions ( 1/2-inch slices)
1 1/2 cups slice green bell peppers ( 1/2-inch-thick slices)
cooking spray
1/4 teaspoon salt
4 (8 inch) whole wheat tortillas
1/4 cup salsa
Directions
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.