Cut tempeh in half crosswise. Cut each half lengthwise into six strips then place in a shallow dish. Combine pineapple juice, soy sauce, lime juice, cumin, oil, quarter tsp black pepper and garlic in a small saucepan. Bring to a boil. Pour pineapple juice mixture over tempeh. Marinate at room temperature for up to two hours.
Lightly coat onion and bell pepper with cooking oil spray. Sprinkle with salt and a quarter tsp black pepper. Arrange onion mixture in a wire grilling basket coated with cooking spray. Place grilling basket on grill rack. Grill five minutes or until lightly browned, turning occasionally.
Remove the tempeh from marinade, reserving marinade. Place tempeh on grill rack coated with cooking spray. Grill two minutes on each side or until lightly browned, basting occasionally with reserved marinade.
Warm tortillas according to package directions. Arrange three tempeh pieces, half a cup of onion mixture, and one Tbsp of salsa down the centre of each tortilla. Roll up.
- 1 pack tempeh
- 1 C pineapple juice
- 1/4 C soy sauce
- 2 Tbsp fresh lime juice
- 2 tsp ground cumin
- 2 tsp canola oil
- 1/2 tsp fresh ground black pepper, divided
- 1 garlic clove, minced
- 2 C vertically sliced onions
- 1 1/2 C sliced green bell peppers
- Cooking oil spray
- 1/4 tsp salt
- 4 whole wheat tortillas
- 1/4 C salsa