Spicy Tempeh Fajitas Food

TEMPEH FAJITAS

Steps:

• 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.

TEMPEH FAJITAS

Steps:

• Heat oil in a large skillet over medium heat. Saute tempeh with soy sauce and lime juice until tempeh browns. Stir in bell peppers, mushrooms, spinach, chile peppers, cilantro and dried onion.
• Increase heat to medium-high and cook until fluids have reduced, stirring occasionally.

SPICY TEMPEH FAJITAS

Steps:

• Heat the oil on medium high and add the onion, red pepper and jalapeno. Cook, stirring often, until the onion starts to soften.
• Add garlic and cook for another minute or two. Add the tempeh and cook, stirring often, about five minutes. Tempeh should get lightly browned.
• Add the taco seasoning and the oregano. Stir well, add the vegetable broth, and reduce hit to low.
• Heat until most of the liquid has evaporated. Place in tortillas and add chopped tomato and cheddar.
• Grill on a contact grill if desired (recommended!).