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, perfect for a quick weeknight meal. This recipe comes to us from Allison of Nourish Network.
1/3 cup and 1 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, oregano, 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.