Tempeh Fajitas

                            

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