Published on September 6th, 2013 | by Andrea Bertoli1
Basic Marinade Recipe
We’re continuing our month of saucy goodness with this basic marinade recipe that you can use all year long for all your meals!
But let’s be straight here: just because the title of this post says it’s a basic marinade recipe doesn’t mean it’s anything short of fabulous! This is my go-to marinade for tofu and veggies, and it works as a salad dressing too. This basic marinade recipe features the unlikely (but truly magical) combination of Italian-style ingredients and Japanese-style ingredients: red wine vinegar and olive oil pair easily with tamari and mirin, a Japanese rice cooking wine that brings sweetness and light to this recipe.
Basic but Zesty Marinade Recipe
¼ cup olive oil
¼ cup red wine vinegar
2 Tablespoons soy sauce or Bragg’s
2 Tablespoons mirin
1 Tablespoon dried garlic (or garlic powder)
1 Tablespoon each fennel seeds, oregano, and basil
1 teaspoon each black pepper and coriander
- Whisk or shake all ingredients together in a jar. Keep for about a week in the fridge. Done!
- For tofu: marinate 10-14 ounces of tofu overnight, then bake at 350º on a cookie sheet with all marinade for 35 minutes, flipping tofu halfway. Let cool and serve; keep leftovers in the refrigerator for up to a week.
- For broccoli, carrots, cauliflower: Marinate for one hour. Layer onto a baking sheet, reserving excess marinade, then bake at 400º for 15-20 minutes until slightly browned and cooked through. Keep leftovers in the refrigerator for up to a week! Keep extra marinade for more veggies!
- For squash, sweet potatoes, potatoes: Marinate for one hour. Layer onto a baking sheet, reserving excess marinade, then bake at 450º for 10-20 minutes until slightly browned and cooked through. Keep leftovers in the refrigerator for up to a week! Keep extra marinade for more veggies!