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| 3 Esslöffel | Tamari soy sauce |
| | Juice of 1/2 lime |
| 1 Teelöffel | brown sugar |
| 2 Esslöffel | vegetable oil |
| 30 Milliliter | Garlic minced |
| 1/4 Teelöffel | red pepper crushed flakes |
| 8 x ca. 30 g | Tempeh; cut into 1/2' strips |
| 3 | Bell peppers; cut into 1/2" strips (red, green, yellow) |
| 1 mittel | Red onion; halved vertically and thinly sliced |
| 2/3 Tasse | Low-fat yogurt |
| 1/2 klein | Cucumber; peeled, seeded, |
| | And finely diced (1/3c) |
| 1/4 Teelöffel | ground cumin |
| 1 Esslöffel | parsley fresh, minced |
| 8 | 8" flour tortillas |
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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.
carb, 10g fat (23%)
Lemlin Miami Herald, 8/31/95 format: Lisa Crawford, 8/5/96
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