Rating: 4.5 stars
4 Ratings
  • 1 star values: 0
  • 2 star values: 1
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 3

Use a wire grilling basket for the onion and bell pepper in this fajita recipe so they don't fall into grill. 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 miutes or until thoroughly heated.

Recipe by Cooking Light June 2003

Gallery

Photography: Becky-Stayner; Styling: Melanie J. Clarke

Recipe Summary

Yield:
4 servings (serving size: 1 fajita)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

259 calories; calories from fat 18%; fat 5.1g; saturated fat 0.7g; mono fat 1.2g; poly fat 2.2g; protein 14.6g; carbohydrates 47.3g; fiber 8g; cholesterol 0mg; iron 3.1mg; sodium 712mg; calcium 64mg.
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