Tempeh Fajitas With Cucumber Salsa

* Exported from MasterCook *

TEMPEH FAJITAS WITH CUCUMBER SALSA

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Main Dish

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----FOR THE MARINADE-----
3 tb Tamari soy sauce
Juice of 1/2 lime
1 t Brown sugar
2 tb Vegetable oil
3 cl Garlic -- minced
1/4 ts Crushed red pepper flakes
-----FOR THE FILLING-----
8 oz Tempeh -- cut into 1/2' strips
3 Bell peppers -- cut into 1/2"
-strips (red, green, yellow)
1 md Red onion -- halved vertically
- and thinly sliced
-----FOR THE SAUCE-----
2/3 c Low-fat yogurt
1/2 sm Cucumber -- peeled, seeded,
And finely diced (1/3c)
1/4 ts Ground cumin
1 tb Minced fresh parsley
-----TO SERVE-----
8 8" flour tortillas

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



- - - - - - - - - - - - - - - - - -