Here’s another great tofu marinade to try for lunch or dinner where you can eat your red wine.
| Servings |
1/3 cup
|
| Calories | Cholesterol | Sat Fat | Carbs |
 |
 |
 |
 |
| 37 | 0mg | 0.001g | 4g |
Recipe Footprint (for Recipe's Default # of Servings)
 |
102.7 | Water saved (gallons) [animal consumption only] |
 |
215.6 | Manure (pounds) not deposited into the environment |
 |
307.5 | Grains / feed (pounds) not consumed by animals |
 |
528.7 | Methane (gallons) not created by animals |
 |
6,469 | CO2 (pounds) not released into the atmosphere |
 |
.006 | Animal lives saved |
| Recipe Chef | Pamela Kurp |
| Prep Time | 15 minutes |
| Passive Time | 2 hours |
Ingredients
- 1 1/2 C vegetable broth
- 2 garlic cloves (minced)
- 1/4 C soy sauce
- 2 green onions (diced)
- 2 oz tomato paste
- 3/4 C wine (red)
- 2 tsp oregano (dried)
Ingredients
|
Recipe Footprint (for Recipe's Default # of Servings)
|
Instructions
- Combine all of the ingredients in a bowl until mixed well.
Recipe Notes
Use with tofu steaks / cubes and marinate for at least two hours or overnight -- and then bake, fry or grill the marinated tofu.
Store covered in the refrigerator for up to one week.
© Mainly Vegan LLC