Tempeh fajitas with cucumber salsa

4 Servings

Ingredients

Quantity Ingredient
3 tablespoons Tamari soy sauce
Juice of 1/2 lime
1 teaspoon Brown sugar
2 tablespoons Vegetable oil
3 cloves Garlic; minced
¼ teaspoon Crushed red pepper flakes
8 ounces Tempeh; cut into 1/2' strips
3 Bell peppers; cut into 1/2\" strips (red, green, yellow)
1 medium Red onion; halved vertically and thinly sliced
⅔ cup Low-fat yogurt
½ small Cucumber; peeled, seeded,
And finely diced (1/3c)
¼ teaspoon Ground cumin
1 tablespoon Minced fresh parsley
8 8\" flour tortillas

Directions

FOR THE MARINADE

FOR THE FILLING

FOR THE SAUCE

TO SERVE

Combine the marinade ingredients in a large bowl. Stir in the tempeh, bell peppers and onion. Marinate at least 30 minutes or up to 2 hours. Preheat oven to 450 F. In a small bowl combine the salsa ingredients. Cover and chill until ready to use. Sprinkle a little water on each tortilla and rub it into each tortilla with your fingers. Stack the tortillas, then wrap in foil. Set aside. Spread the marinated tempeh and vegetables on a baking sheet in one layer.

Bake 15 minutes, or until the vegetables are tender anfd tempeh begins to brown. So not toss while cooking. Place the tortilla packet in the oven for about 7 minutes. This will heat the tortillas with a little steam to soften them. To serve, place a tortilla on each plate. Spoon some of the tempeh mixture along the center, cover with a little cucumber salsa, then fold and roll to enclose the filling.

Nutritional info per serving: 387 cal; 19g pro, 57g carb, 10g fat (23%)

Source: Main-Course Vegetarian Pleasures by Jeanne Lemlin Miami Herald, 8/31/95 format: Lisa Crawford, 8/5/96

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