Try this smoky zesty marinade for your next tofu feast.
| Servings |
1/4 cup
|
| Calories | Cholesterol | Sat Fat | Carbs |
 |
 |
 |
 |
| 17 | 0mg | 0.002g | 2g |
Recipe Footprint (for Recipe's Default # of Servings)
 |
.5 | Water saved (gallons) [animal consumption only] |
 |
.6 | Manure (pounds) not deposited into the environment |
 |
.8 | Grains / feed (pounds) not consumed by animals |
 |
1.5 | Methane (gallons) not created by animals |
 |
18.0 | CO2 (pounds) not released into the atmosphere |
 |
.1 | Animal lives saved |
| Recipe Chef | Pamela Kurp |
| Prep Time | 15 minutes |
| Passive Time | 2 hours |
Ingredients
- 1 C vegetable broth
- 2 garlic cloves (minced)
- 1/4 C soy sauce
- 1 1/2 Tbsp chipotle chiles in adobo sauce (minced)
- 2 Tbsp yellow onions (diced)
- 1 Tbsp mustard (Dijon)
- 1/2 Tbsp cilantro (dried)
Ingredients
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Recipe Footprint (for Recipe's Default # of Servings)
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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.
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