Monday, November 21, 2011

Tempeh Fajitas

This recipe is one of my very favorites. My family loves it. I always enjoyed fajitas when I was a meat-eater. I was so happy to find this recipe. It's much better than any fajitas I've had before. The flavor in the pineapple-soy sauce marinade is perfectly scrumptious! This time I used coconut oil instead of olive oil (or cooking spray) when I sautéed the vegetables to give it a new twist. Turned out amazing. I ended the night with a big mug of hot tea. 

I recently got a facial and my lovely esthetician recommended that I drink green or black tea. She said the antioxidants will help my skin. Yes ma'am. Will do! :)

Anyway, I got this mouth-watering recipe in Cooking Light. And yes, I will share it with you.

Tempeh Fajitas
  • 1 (8-ounce) package five-grain tempeh
    1 cup pineapple juice
    1/4 cup low-sodium soy sauce
    2 T. fresh lime juice
    2 t. ground cumin
    2 t. canola oil
    1/2 t. freshly ground black pepper, divided
    1 garlic clove, minced
    2 C. (1/2-inch) vertically sliced onion
    1 1/2 C. (1/2-inch-thick) slices green bell pepper
    Cooking spray (or coconut oil)
    1/4 t. salt
    4 (8-inch) whole wheat tortillas
    1/4 C. chipotle salsa (such as Frontera)
    Preparation
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.
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.

I served these fajitas with a side of homemade guacamole and my mom whipped up her fabulous salsa and chips.
 
Some variations you may want to try:
 
more veggies: broccoli, cauliflower, green onion, cherry tomatoes
 
other additions: sour cream, spinach, black beans, lime, cilantro, hot sauce
 
Play with it and have fun!
 


Chef Teebs 

2 comments:

Josh said...

Those look AWESOME!

Wethingtons said...

Love love love tempeh. Just had some for lunch! I've used it for fajitas too, but I gotta try that awesome marinade next time.