Grilled Vegetable And Tempeh Fajitas

[Guest guest]

Grilled Vegetable And Tempeh Fajitas

 

2 8 oz. packages tempeh

1 jalapeño, stemmed, seeded, minced

1/3 cup orange juice

3 tablespoons freshly chopped cilantro

2 tablespoons olive oil

2 tablespoons brown rice syrup

2 tablespoons lime juice

zest of 1 lime

2 tablespoons red wine vinegar

2 tablespoons Bragg Liquid Aminos

1 tablespoon freshly chopped oregano

1 tablespoon freshly chopped thyme

1 tablespoon minced garlic

1 1/2 teaspoon cumin

1/4 teaspoon cinnamon

1/8 teaspoon freshly ground black pepper

3 cups zucchini in 1/2 " -thick diagonal slices

3 cups yellow squash in 1/2 " thick diagonal slices

3 cups red onion in 1/2 " thick slices

2 cups seeded green pepper in 1 " wide strips

2 cups seeded orange pepper in 1 " wide strips

2 cups seeded red pepper in 1 " wide strips

8 8 inch flour tortillas

 

Garnishes:

shredded soy cheese

cilantro-tofu cream

salsa

 

In a steamer basket, place the whole blocks of tempeh, steam for 10

minutes, and set aside.

In a bowl, combine the orange juice, cilantro, olive oil, brown rice syrup,

lime juice, zest, vinegar, liquid aminos, oregano, thyme, garlic, cumin,

cinnamon, and pepper, and whisk well to blend.

Place the steamed blocks of tempeh in a small casserole dish and place the

zucchini, summer squash, onion, and peppers in a large casserole dish. Drizzle

1/3 of the marinade over the tempeh and 1/3 of the marinade over the vegetables.

Place both of the casserole dishes in the refrigerator and leave to marinate for

several hours.

Place the tempeh and vegetables on the grill and brush both with the

remaining marinade while grilling. Grill the tempeh until well-browned, about 5

to 7 minutes per side, and grill the vegetables until tender, about 3 to 4

minutes per side.

Cut the blocks of grilled tempeh into strips. Transfer the tempeh strips

and vegetables to a platter. Allow guest to build their own fajitas, by filling

tortillas with strips of tempeh, an assortment of the grilled vegetables, and

topped with a little of the Cilantro-Tofu Cream and Sunburst Salsa.

Yields 8 servings.