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August 29, 2004
Tempeh 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.
Yield: 4 servings (serving size: 1 fajita)
CALORIES 259 (18% from fat); FAT 5.1g (sat 0.7g, mono 1.2g, poly 2.2g); PROTEIN 14.6g; CARB 47.3g; FIBER 8g; CHOL 0.0mg; IRON 3.1mg; SODIUM 712mg; CALC 64mg
Posted by carcharhinid at August 29, 2004 03:05 PM