Tempeh Fajitas with Cucumber Salsa
| Yield: | 4 Servings |
| Categories: | Ovo-Lacto, Main Dishes, Tempeh |
| FOR THE MARINADE | ||
| 3 | tb | Tamari soy sauce |
| Juice of 1/2 lime | ||
| 1 | ts | Brown sugar |
| 2 | tb | Vegetable oil |
| 3 | cl | Garlic; minced |
| 1/4 | ts | Crushed red pepper flakes |
| FOR THE FILLING | ||
| 8 | oz | Tempeh; cut into 1/2' strips |
| 3 | Bell peppers; cut into 1/2" strips (red, green, yellow) | |
| 1 | md | Red onion; halved vertically and thinly sliced |
| FOR THE SAUCE | ||
| 2/3 | c | Low-fat yogurt |
| 1/2 | sm | Cucumber; peeled, seeded, |
| And finely diced (1/3c) | ||
| 1/4 | ts | Ground cumin |
| 1 | tb | Minced fresh parsley |
| TO SERVE | ||
| 8 | 8" flour tortillas |
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