Photography: Becky-Stayner; Styling: Melanie J. Clarke
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
1/4 teaspoon salt
4 (8-inch) whole wheat tortillas
1/4 cup chipotle salsa (such as Frontera)
How to Make It
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.
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.
First time cooking Tempeh and it turned out great. I used 3-grain Trader Joe's brand and TJ's reduced carb tortillas so it was 2/person as the previous reviewer mentioned. Instead of pineapple juice, I bought crushed pineapples by mistake, but it still turned out well (maybe a tad too sweet for me). I followed the suggestions and sauteed the peppers (tri-color frozen Trader Joe's) and onions and then tempeh with the marinade. Also added light sour cream dollop and let me tell you how good this was: finger-licking good!
This was so delicious! I marinated the tempeh for about 3 hours and sauted the onions and peppers in a pan. After that i browned the tempeh a little bit on each side in the saute pan and put it all together with some very spicy salsa. Really tasty and filling!
Super tasty! We're meat-eaters who try to go meatless a few times a week, and this was perfect for us. Easy to prepare, delicious and filling. I marinated the tempeh a little over 2 hours and cooked everything in a skillet. Also added a dollop of light sour cream to each fajita, which I thought was a nice addition.
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