Preparation time: 40 min.
Cooking time: 25 min.
Dietary guidance: v v
â€¢ 1 8-oz. pkg tempeh, cut into thin strips
â€¢ 1 small lime, juiced
â€¢ 2 tbsp tamari
â€¢ 1 tbsp Mexican seasonings
â€¢ 1 tsp extra virgin olive oil
â€¢ 1 medium red onion, cut into strips
â€¢ 2 medium zucchini, cut into strips
â€¢ 1 red bell pepper, cut into strips
â€¢ 2 cloves garlic, chopped
â€¢ 2 tbsp extra virgin olive oil, divided
â€¢ 1 ripe avocado, cut into strips
â€¢ Organic salsa
â€¢ Fresh organic greens, such as arugula
â€¢ Whole wheat tortilla or brown rice tortilla
Preheat oven to 400 degrees.
Place tempeh slices in a small dish. In a separate small bowl mix together the lime juice, tamari, Mexican seasoning, and 1 tsp extra virgin olive oil. Pour this over the tempeh and marinate for at least 30 minutes. Longer marinating times will produce deeper flavors.
In a 9 x 13 inch baking pan add the remaining ½ tbsp of the extra virgin olive oil, red onion, zucchini, red bell pepper, garlic, and a dash of sea salt or Herbamare; mix well. Place pan in oven and cook for 20-25 minutes or until vegetables are tender.
After the tempeh has been marinated, heat a skillet over medium heat with 1 ½ tbsp of the extra virgin olive oil. Add the tempeh; sauté on each side for 3-4 minutes, being careful not to burn the tempeh.
Fill each tortilla with a few strips of tempeh, some veggies, avocado (optional), some fresh greens, and about a tbsp salsa; roll and enjoy.