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