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)
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 


Anonymous 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.