Tempeh Fajitas

• (8 ounce) package five-grain tempeh↗1
• cup pineapple juice↗1
• cup low sodium soy sauce↗1⁄4
• tablespoons fresh lime juice↗2
• teaspoons ground cumin↗2
• teaspoons canola oil↗2
• teaspoon fresh ground black pepper, divided↗1⁄2
• garlic clove, minced↗1
• cups vertically sliced onions (1/2-inch slices)2
• cups slice green bell peppers (1/2-inch-thick slices)↗1 1⁄2
• cooking spray
• teaspoon salt↗1⁄4
• (8 inch) whole wheat tortillas↗4
• cup salsa1⁄4

Step-by-step instructions

1. 1

   Cut tempeh in half crosswise; cut each half lengthwise into 6 strips. Place tempeh in a shallow dish. Combine pineapple juice, soy sauce, lime juice, cumin, oil, 1/4 teaspoon black pepper, and garlic in a small saucepan; bring to a boil. Pour pineapple juice mixture over tempeh. Marinate at room temperature 30 minutes or up to 2 hours.

2. 2

   Prepare grill.

3. 3

   Lightly coat onion and bell pepper with cooking spray; sprinkle with salt and 1/4 teaspoon black pepper. Arrange onion mixture in a wire grilling basket coated with cooking spray. Place grilling basket on grill rack; grill 5 minutes or until lightly browned, turning occasionally. Remove the tempeh from marinade, reserving marinade. Place tempeh on grill rack coated with cooking spray; grill 2 minutes on each side or until lightly browned, basting occasionally with reserved marinade.

4. 4

   Warm tortillas according to package directions. Arrange 3 tempeh pieces, 1/2 cup onion mixture, and 1 tablespoon salsa down center of each tortilla; roll up.