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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 4 |
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You can also prepare these in a skillet. This recipe is from Cooking Light Magazine . The tempeh needs to be marinated for at least 30 minutes (longer is better). 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 fresh ground black pepper, divided |
1 garlic clove, minced |
2 cups vertically sliced onions (1/2-inch slices) |
1 1/2 cups slice green bell peppers (1/2-inch-thick slices) |
cooking spray |
1/4 teaspoon salt |
4 (8 inch) whole wheat tortillas |
1/4 cup salsa |
Directions:
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.
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