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).
Ingredients: [‘tempeh’, ‘pineapple juice’, ‘low sodium soy sauce’, ‘fresh lime juice’, ‘ground cumin’, ‘canola oil’, ‘fresh ground black pepper’, ‘garlic clove’, ‘onions’, ‘green bell peppers’, ‘cooking spray’, ‘salt’, ‘whole wheat tortillas’, ‘salsa’]
Quantity of 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”]
Number of Servings: 4
Steps: [‘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.’, ‘Prepare grill.’, ‘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.’, ‘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.’]