Tempeh is marinated in lime juice, soy sauce, cumin, oregano and cayenne pepper. The tempeh is grilled and accompanied by bell peppers and red onions in this Tex Mex treat. This recipe comes to us from Allison of Nourish Network.
Serves 5
- 1/3 cup and1 tablespoon olive oil, divided
- 3 tablespoons fresh squeezed lime juice
- 2 tablespoons low-sodium soy sauce
- 1/2 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1/8 teaspoon cayenne
- 2 garlic cloves, grated
- 2 8-ounce packages soy tempeh
- 1 medium red onion, cut into 1/4-inch slices
- 1 large red bell pepper, cut into 1/4-inch slices
- salt and black pepper, to taste
- 8 6-inch corn tortillas
Cut the tempeh into 1/4 inch by 2 inch strips.
Place 1/3 cup of the olive oil with the lime juice and soy sauce in an 8 inch dish. Season with the cumin, oregno, cayenne pepper and garlic. Combine 1/3 cup oil, juice, soy sauce, cumin, oregano, cayenne and garlic in an 8-inch dish. Add tempeh, tossing to coat thoroughly. Cover and refrigerate for 2-12 hours, stirring occasionally.
Heat a large cast-iron grill pan over medium-high heat. Brush pan with oil. Add half of tempeh to pan. Cook for 5 minutes, flip and cook 5 minutes more. Place in a warm bowl and repeat with the remaining tempeh.
Place the onion and bell pepper with remaining 1 tablespoon oil. Season with salt and black pepper to taste. Add the bell pepper and onion to pan used to cook the tempeh. Cook for 3-5 minutes, stirring occasionally, or until the bell pepper and onion is tender and fragrant.
Heat the tortillas directly over the flame of a gas stove or in a dry nonstick pan. Place 2 tortillas on each plate. Top evenly with tempeh and bell pepper mixture and enjoy.
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