Tempeh Fajitas

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                            Tempeh Fajitas Recipe

Ingredients

  • 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)

Preparation

  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.
  2. Prepare grill.
  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.
  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.

  5. Nutritional Information

    Amount per serving
    • Calories: 259
    • Calories from fat: 18%
    • Fat: 5.1g
    • Saturated fat: 0.7g
    • Monounsaturated fat: 1.2g
    • Polyunsaturated fat: 2.2g
    • Protein: 14.6g
    • Carbohydrate: 47.3g
    • Fiber: 8g
    • Cholesterol: 0.0mg
    • Iron: 3.1mg
    • Sodium: 712mg
    • Calcium: 64mg

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