Tempeh Fajitas With Cucumber Salsa
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Vegetarian | Lf, Main dish, Miamiherald, Ovolacto, Tempeh | 4 | Servings |
INGREDIENTS
| 3 | T | Tamari soy sauce |
| Juice of 1/2 lime | ||
| 1 | t | Brown sugar |
| 2 | T | Vegetable oil |
| 3 | Garlic, minced | |
| 1/4 | t | Crushed red pepper flakes |
| 8 | oz | Tempeh, cut into 1/2' strips |
| 3 | Bell peppers, cut into 1/2" | |
| strips red green | ||
| yellow | ||
| 1 | Red onion, halved vertically | |
| and thinly sliced | ||
| 2/3 | c | Low-fat yogurt |
| 1/2 | Cucumber, peeled seeded | |
| And finely diced, 1/3c | ||
| 1/4 | t | Ground cumin |
| 1 | T | Minced fresh parsley |
| 8 | 8" flour tortillas |
INSTRUCTIONS
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 Posted to MM-Recipes Digest V3 #215 Date: 08 Aug 96 21:35:09 EDT From: "Lisabeth Crawford (Pooh)" <104105.1416@CompuServe.COM>
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Nutrition (calculated from recipe ingredients)
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Calories: 515
Calories From Fat: 163
Total Fat: 18.9g
Cholesterol: 2.5mg
Sodium: 1311.5mg
Potassium: 831.1mg
Carbohydrates: 65.4g
Fiber: 7.4g
Sugar: 13.7g
Protein: 24.8g