Tempeh Fajitas
Ingredients:
1 pound tempeh steamed for 10 minutes
1 green pepper sliced into strips
1 red pepped sliced into strips
3TBSP extra virgin olive oil
(8) 10 inch flour tortillas
2 cups shredded iceberg lettuce
1 1/2 cups grated carrots
1 1/2 cups homemade canned fire roasted tomato salsa (I use Inspired Tastes salsa recipe video link posted below)
Marinade:
4 tsp oregano
1 tsp ground cumin
2 tsp fine sea salt
4TBSP freshly squeezed orange juice
4 TBSP apple cider vinegar
Method:
Drain the tempeh which has been steaming for 10 minutes and cut and slice through tempeh to create 12 equal portions. Toss in the marinade and let sit for 1 and 1/2 hours.
Fry tempeh in an inch and a half of oil (I use peanut) until lightly browned adding the peppers and cook till tender.
Warm tortillas by sprinkling a little water and wrap in foil (5 per bunch) in oven for about 12 minutes at 350 degrees F or
Microwave in tortilla warmer for about a minute on medium for about 5 tortillas.
We do it stove top (in lightly oiled heated nonstick pan about a minute per side on medium low heat) when we want to linger and chat.
Fill the tortillas and assemble them by folding up the bottom then the 2 sides folded in.
I use the inspired taste recipe for salsa:
