- -- Recipe via Meal-Master (tm) v8.02
Title: TEMPEH FAJITAS WITH PICO DE GALLO
Categories: Vegetarian, Main dish, Tex-mex
Yield: 4 servings
--PICO DE GALLO--
1 Clove garlic, minced
1 md Mild onion, finely chopped
1 md Tomato, finely chopped
1 c Loosely packed cilantro
Leaves, finely chopped
1 Serrano pepper, seeded and Minced 1/4 ts Salt
--FAJITAS--
2 Cloves, garlic, minced
1/3 c Fresh lime juice
8 oz Tempeh, thawed
2 tb Olive oil
1/2 c Vegetable stock or water
1 ts Soy sauce
4 Whole wheat tortillas
Pico de Gallo: Combine garlic, onion, tomato and cilantro in a bowl. Add serrano pepper and salt to
taste. Set aside.
Fajitas: Whisk together garlic and lime juice and pour
over tempeh in a flat dish. Cover and let marinate in
the refrigerator for several hours, turning tempeh
occasionally.
Drain tempeh. Heat 1 tablespoon oil in a medium-sized
skillet over moderate heat. Brown tempeh on both
sides, adding an additional tablespoon oil if
necessary. Add stock or water and cover pan tightly.
Steam until liquid is almost absorbed, then add soy
sauce and turn tempeh to coat. Cover and cook away
remaining liquid. Remove tempeh from pan and cut into thin strips.
Wrap tortillas in aluminum foil or place in a tightly
covered pan. Warm in a moderate oven for several
minutes. Remove from oven. Arrange tempeh strips down
the middle of each tortilla, spoon Pico de Gallo on
top, and fold or roll up. Serve immediately with extra
sauce. Makes 4 fajitas.
(From November, 1992
Vegetarian Times
)
- Dianne in Freeport, Texas
-
"Que la fuerza vaya contigo." --
