Tempeh Fajitas

You can also prepare these in a skillet. This recipe is from "Cooking Light Magazine". The tempeh needs to be marinated for at least 30 minutes (longer is better).

• Ready In: 20 mins
• Serves: 4

Ingredients

• 1 (8 ounce) package  five-grain tempeh
• 1  cup  pineapple juice
• 1⁄4 cup low sodium soy sauce
• 2  tablespoons fresh lime juice
• 2  teaspoons ground cumin
• 2  teaspoons canola oil
• 1⁄2 teaspoon fresh ground black pepper, divided
• 1  garlic clove, minced
• 2  cups  vertically sliced onions (1/2-inch slices)
• 1 1⁄2 cups  slice green bell peppers (1/2-inch-thick slices)
•  cooking spray
• 1⁄4 teaspoon salt
• 4 (8 inch)  whole wheat tortillas
• 1⁄4 cup salsa

Directions

1. Cut tempeh in half crosswise; cut each half lengthwise into 6 strips. Place tempeh in a shallow dish. Combine pineapple juice, soy sauce, lime juice, cumin, oil, 1/4 teaspoon black pepper, and garlic in a small saucepan; bring to a boil. Pour pineapple juice mixture over tempeh. Marinate at room temperature 30 minutes or up to 2 hours.
2. Prepare grill.
3. Lightly coat onion and bell pepper with cooking spray; sprinkle with salt and 1/4 teaspoon black pepper. Arrange onion mixture in a wire grilling basket coated with cooking spray. Place grilling basket on 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.
4. Warm tortillas according to package directions. Arrange 3 tempeh pieces, 1/2 cup onion mixture, and 1 tablespoon salsa down center of each tortilla; roll up.