Title: Tempeh fajitas with cucumber salsa
 Categories: Miamiherald, Ovolacto, Main dish, Tempeh, Lf
      Yield: 4 Servings
 
MMMMM----------------------FOR THE MARINADE---------------------------
      3 tb Tamari soy sauce
           Juice of 1/2 lime
      1 ts Brown sugar
      2 tb Vegetable oil
      3 cl Garlic; minced
    1/4 ts Crushed red pepper flakes

MMMMM----------------------FOR THE FILLING---------------------------
      8 oz Tempeh; cut into 1/2' strips
      3    Bell peppers; cut into 1/2"
           -strips (red, green, yellow)
      1 md Red onion; halved vertically
           - and thinly sliced

MMMMM-----------------------FOR THE SAUCE----------------------------
    2/3 c  Low-fat yogurt
    1/2 sm Cucumber; peeled, seeded,
           And finely diced (1/3c)
    1/4 ts Ground cumin
      1 tb Minced fresh parsley

MMMMM--------------------------TO SERVE-------------------------------
      8    8" flour tortillas
 
  Combine the marinade ingredients in a large bowl. Stir in the tempeh,
  bell peppers and onion.  Marinate at least 30 minutes or up to 2
  hours. Preheat oven to 450 F. In a small bowl combine the salsa
  ingredients. Cover and chill until ready to use. Sprinkle a little
  water on each tortilla and rub it into each tortilla with your
  fingers. Stack the tortillas, then wrap in foil.  Set aside. Spread
  the marinated tempeh and vegetables on a baking sheet in one layer.
  Bake 15 minutes, or until the vegetables are tender anfd tempeh
  begins to brown. So not toss while cooking. Place the tortilla packet
  in the oven for about 7 minutes. This will heat the tortillas with a
  little steam to soften them. To serve, place a tortilla on each
  plate. Spoon some of the tempeh mixture along the center, cover with
  a little cucumber salsa, then fold and roll to enclose the filling.
  
  Nutritional info per serving: 387 cal; 19g pro, 57g carb, 10g fat
  (23%)