Tempeh Fajitas

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. 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. 2

   Prepare grill.

3. 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. 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.