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Tempeh Fajitas With Cucumber Salsa

This Tempeh Fajitas With Cucumber Salsa recipe uses Tamari Soy Sauce, Vegetable Oil, and Red Pepper Flakes. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

• 3 tbsp
• 2 tbsp
• 1/4 tsp

Method (preview)

1. 1

   Amount Measure Ingredient -- Preparation Method

2. 2

   FOR THE MARINADE----- 3 tb Tamari soy sauce

3. 3

   Juice of 1/2 lime 1 t Brown sugar 2 tb Vegetable oil 3 cl Garlic -- minced 1/4 ts Crushed red pepper flakes

4. 4

   FOR THE FILLING----- 8 oz Tempeh -- cut into 1/2' strips 3 Bell peppers -- cut into 1/2 ″

5. 5

   And finely diced (1/3c)

6. 6

   TO SERVE----- 8 8 ″ flour tortillas

7. 7

   Combine the marinade ingredients in a large bowl.

8. 8

   Stir in the tempeh, bell peppers and onion.

9. 9

   Marinate at least 30 minutes or up to 2 hours.

10. 10

    Preheat oven to 450

11. 11

    F. In a small bowl combine the salsa ingredients.

12. 12

    Cover and chill until ready to use.

13. 13

    Sprinkle a little water on each tortilla and rub it into each tortilla with your fingers.

14. 14

    Stack the tortillas, then wrap in foil.

15. 15

    Set aside.

16. 16

    Spread the marinated tempeh and vegetables on a baking sheet in one layer.

17. 17

    Bake 15 minutes, or until the vegetables are tender anfd tempeh begins to brown.

18. 18

    So not toss while cooking.

19. 19

    Place the tortilla packet in the oven for about 7 minutes.

20. 20

    To serve, place a tortilla on each plate.

21. 21

    Spoon some of the tempeh mixture along the center, cover with a little cucumber salsa, then fold and roll to enclose the filling.