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.
{Use this recipe for Marinated Tofu, broccoli, potatoes or as a salad dressing for a couscous or whole-grain salad. Really, the possibilities are endless my friends!}
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!
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