Tempeh Fajitas

Name: Tempeh Fajitas
Yield: 4 servings (serving size: 1 fajita)
Ingredients: 1 (8-ounce) package five-grain tempeh; 1 cup pineapple juice; ¼ cup low-sodium soy sauce; 2 tablespoons fresh lime juice; 2 teaspoons ground cumin; 2 teaspoons canola oil; ½ teaspoon freshly ground black pepper, divided; 1 garlic clove, minced; 2 cups (1/2-inch) vertically sliced onion; 1 ½ cups (1/2-inch-thick) slices green bell pepper; Cooking spray; ¼ teaspoon salt; 4 (8-inch) whole wheat tortillas; ¼ cup chipotle salsa (such as Frontera)

4 Ratings
4 Reviews

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

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

Recipe Summary

Yield:

4 servings (serving size: 1 fajita)

Nutrition Info

Directions

Step 1
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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Step 2
Prepare grill.
Step 3
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.
Step 4
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

Per Serving:

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; iron 3.1mg; sodium 712mg; calcium 64mg.

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lhansen

08/12/2011

Not fond of the texture of the tempeh. Did not particularly like the flavor of the chipolte. But I am not a fan of chipolte in general.

alisaG

03/25/2011

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!

wonderdogg44

02/08/2011

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!

sukeedog

09/26/2009

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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