Classic Tempeh Fajitas

Ingredients 1- 8oz package of Flax Tempeh

1 cup pineapple Juice

¼ cup low sodium soy sauce

2 tablespoons fresh lime juice

2 teaspoons ground cumin

2 teaspoons soybean oil

½ teaspoon freshly ground black pepper, divided

1 garlic clove, minced

2 cups vertically sliced onion

1 ½ cups sliced green bell peppers

¼ teaspoon salt

4 soy blend tortillas or preferred

¼ cup chipotle salsa, divided

Cooking spray

Directions Cut tempeh in half crosswise then cut each half lengthwise into 4 strips.

In a small saucepan add pineapple juice, soy sauce, lime juice, cumin, oil, ¼ tsp black pepper, and garlic; bring to a boil. Remove from heat.

In a small bowl, add tempeh. Pour pineapple juice mixture over tempeh. Let marinate at room temperature for 30 minutes or up to 2 hours.

Pre heat grill. Lightly coat onion and bell peppers with cooking spray; sprinkle with salt and ¼ tsp. black pepper. Arrange onion mixture in a wire grilling basket coated with cooking spray.

Place grilling basket in 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.

Arrange 2 tempeh pieces, ¼ cup of onion mixture, and 1 tablespoon salsa down the center of each tortilla and roll up.

Yield: 4 servings