Grilled Vegetable and Tempeh Fajitas

 
2 - 8 oz. pkgs. tempeh
1 jalapeno, destemmed, deseeded, and minced
1/3 cup orange juice
3 T. freshly chopped cilantro
2 T. olive oil
2 T. brown rice syrup
2 T. lime juice
zest of 1 lime
2 T. red wine vinegar
2 T. Bragg Liquid Aminos
1 T. freshly chopped oregano
1 T. freshly chopped thyme
1 T. garlic, minced
1 1/2 t. cumin
1/4 t. cinnamon
1/8 t. pepper
3 cups zucchini, diagonally sliced 1/2-inch thick
3 cups yellow squash, diagonally sliced 1/2-inch thick
3 cups red onion, sliced 1/2-inch thick
2 cups green pepper, destemmed, deseeded, and cut into 1-inch wide strips
2 cups orange pepper, destemmed, deseeded, and cut into 1-inch wide strips
2 cups red pepper, destemmed, deseeded, and cut into 1-inch wide strips
8 - 8-inch flour tortillas
Garnishes: shredded soy cheese, Cilantro-Tofu Cream, and Sunburst Salsa
 

In a steamer basket, place the whole blocks of tempeh, steam for 10 minutes, and set aside. In a bowl, combine the orange juice, cilantro, olive oil, brown rice syrup, lime juice, zest, vinegar, liquid aminos, oregano, thyme, garlic, cumin, cinnamon, and pepper, and whisk well to blend. Place the steamed blocks of tempeh in a small casserole dish and place the zucchini, summer squash, onion, and peppers in a large casserole dish. Drizzle 1/3 of the marinade over the tempeh and 1/3 of the marinade over the vegetables. Place both of the casserole dishes in the refrigerator and leave to marinate for several hours. Place the tempeh and vegetables on the grill and brush both with the remaining marinade while grilling. Grill the tempeh until well-browned, about 5-7 minutes per side, and grill the vegetables until tender, about 3-4 minutes per side. Cut the blocks of grilled tempeh into strips. Transfer the tempeh strips and vegetables to a platter. Allow guest to build their own fajitas, by filling tortillas with strips of tempeh, an assortment of the grilled vegetables, and topped with a little of the Cilantro-Tofu Cream and Sunburst Salsa.

Serves 8

 

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