From Cooking Up the Good Life, by Jenny Breen
1/4 cup tamari
1/3 cup cider vinegar
2 tablespoons maple syrup
4 cups diced tomatoes
½ cup fresh cilantro
1 tablespoon cumin
1 tablespoon chili powder
5 garlic cloves, minced
1 ½ teaspoons salt
½ cup water
2 red peppers, stems and seeds removed, sliced in 2 inch long thin strips
1 red onion, sliced in strips
2 pounds tempeh, seitan or tofu (or a mixture), sliced into 1 1/2″ x 1/2″ strips
1 tablespoon sunflower oil
12 to 16 corn or flour tortillas
- Mix together tamari, vinegar, tomato puree, diced tomatoes, cumin, garlic, chili powder, salt and water. Pour over tempeh or tofu and marinate, stirring occasionally.
- Sauté onions, and peppers in oil for 2 to 3 minutes, then add tempeh or tofu and sauté for another 5 to 7 minutes until cooked through.
- Heat tortillas over warm pan and serve fajita mixture over tortillas.
Optional sides/additions: corn, salsa, avocado/guacamole, sour cream, grated cheese