Tempeh Fajitas

Total Time: 50 mins Preparation Time: 50 mins

Ingredients

• 8 ounces tempeh
• 1/4 cup tamari
• 2 garlic cloves
• 10 whole wheat tortillas
• 1 green pepper
• 1 red pepper
• 1 chili pepper (optional)
• 10 scallions
• 2 tablespoons canola oil or 2 tablespoons corn oil

Recipe

• 1 steam the tempeh in water for about 10 minutes, followed by a 30 minute soak at room temperature, while prepping other food items. then slice the tempeh into strips. try to get 20-30 strips out of your tempeh.
• 2 run the garlic through a press, or otherwise smash it down, reserving all its juices. slice the green and red pepper into long 1/2 inch strips. chop the chili pepper into quarter inch segments and remove the seeds. cut the scallons into 6 inch segments, and cut these in half, lengthwise.
• 3 drain the tempeh, and marinate with the tamari (soy) sauce and garlic.
• 4 heat up a heavy skillet to hot, and cook each tortilla, flipping them, and using a spatula to punch them back down should they rise. remove to a plate, cover with paper towels, to keep warm. (or, place them in a warm but not hot oven. lowest setting.)
• 5 in a skillet, add the oil at medium high heat. add the tempeh, and fry until brown. remove to paper towels.
• 6 cook the peppers in that skillet a few minutes and then add the scallions for about thirty or so seconds.
• 7 on each tortilla, align two or three strips of tempeh, as well as strips of pepper and onion. sprinkle in any chili pepper.
• 8 fold each tortilla into fajita form -- fold bottom up, then the two sides inwards.
• 9 serve.immediately.