Ingredients

Ingredients:
1/4 cup lime juice
1/4 cup water
2 tablespoons olive oil
4 cloves garlic, crushed
2 teaspoons soy sauce
1 teaspoon salt
1/2 teaspoon liquid smoke flavoring
1/2 teaspoon cayenne pepper
1/2 teaspoon ground black pepper
1 block of tempeh, cut into bite size pieces
1/2 yellow onion, cut into half moons
1/2 red onion, cut into half moons
1/2 red pepper, seeded and cut into 1 inch pieces
1/2 yellow pepper, seeded and cut into 1 inch pieces
2 Tbsp of sunflower oil

Directions

Directions: Mix all of the marinade ingredients together from lime juice to black pepper. Put the cut up tempeh into one bowl and your cut up vegetables in another. Pour half the marinade over the tempeh and the rest over the vegetables. Let marinate for at least an hour.
On low to medium heat add the oil and saute the tempeh and marinade. Once it turns golden brown, remove it from the heat. Next add the vegetables and marinade to the pan and turn the heat up to medium high heat, stirring occasionally. Let the liquids reduce, continue stirring until vegetables are somewhat soft, about 10-12 minutes. Serve in warm tortillas. We added tofutti sour cream and daiya cheese and they were fantastic!

Serves 2
 

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