This is a great marinade for tofu — try it in your next stir-fry dish. And you can swap out the honey with blue agave nectar for a 100% vegan version.
| Servings |
1/3 cup
|
| Calories | Cholesterol | Sat Fat | Carbs |
 |
 |
 |
 |
| 219 | 0mg | 2g | 13g |
Recipe Footprint (for Recipe's Default # of Servings)
 |
.75 | Water saved (gallons) [animal consumption only] |
 |
.90 | Manure (pounds) not deposited into the environment |
 |
1.1 | Grains / feed (pounds) not consumed by animals |
 |
2.2 | Methane (gallons) not created by animals |
 |
27.0 | CO2 (pounds) not released into the atmosphere |
 |
.15 | Animal lives saved |
| Recipe Chef | Pamela Kurp |
| Prep Time | 15 minutes |
| Passive Time | 2 hours |
Ingredients
- 1 1/2 C vegetable broth
- 1 garlic clove (minced)
- 1/4 C soy sauce
- 1 Tbsp lemon juice
- 1 C tahini
- 1/4 C honey
- 1/4 tsp ginger (ground)
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