Tempeh fajitas with pico de gallo

4 servings

Ingredients

Quantity Ingredient
1 Clove garlic, minced
1 medium Mild onion, finely chopped
1 medium Tomato, finely chopped
1 cup Loosely packed cilantro
2 Cloves, garlic, minced
⅓ cup Fresh lime juice
8 ounces Tempeh, thawed
2 tablespoons Olive oil
-=+Dianne in Freeport, Texas+=-
\"Que la fuerza vaya contigo.\"
Leaves, finely chopped
1 Serrano pepper, seeded and
Minced
¼ teaspoon Salt
½ cup Vegetable stock or water
1 teaspoon Soy sauce
4 Whole wheat tortillas

Directions

PICO DE GALLO

FAJITAS

Pico de Gallo: Combine garlic, onion, tomato and cilantro in a bowl.

Add serrano pepper and salt to taste. Set aside.

Fajitas: Whisk together garlic and lime juice and pour over tempeh in a flat dish. Cover and let marinate in the refrigerator for several hours, turning tempeh occasionally.

Drain tempeh. Heat 1 tablespoon oil in a medium-sized skillet over moderate heat. Brown tempeh on both sides, adding an additional tablespoon oil if necessary. Add stock or water and cover pan tightly. Steam until liquid is almost absorbed, then add soy sauce and turn tempeh to coat. Cover and cook away remaining liquid. Remove tempeh from pan and cut into thin strips.

Wrap tortillas in aluminum foil or place in a tightly covered pan.

Warm in a moderate oven for several minutes. Remove from oven.

Arrange tempeh strips down the middle of each tortilla, spoon Pico de Gallo on top, and fold or roll up. Serve immediately with extra sauce. Makes 4 fajitas.

(From November, 1992 _Vegetarian Times_)

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