It’s Barbeque Season – A Marinade For Tofu or Tempeh

by Maggie on April 12, 2010

I love BBQ season.  It means warmer nights, get-togethers with friends and family, and Pete does most of the barbecuing!

Barbecued Tempeh Strips and Skewers

I’ve been enjoying this marinade for years!  I got the recipe from my Mom who got it from her brother (my most excellent Uncle Rick).  The recipe was originally a marinade for Flank Steak…

However, I don’t eat meat so we use it to marinate tofu, tempeh, and market-fresh vegetables.

This recipe is worth making once a week during BBQ season, it’s THAT good.  And I love marinades because you can spread the work out over the day; and in my pre-schooler filled world, that is exactly the kind of supper I need.

You can make the marinade the night before (the longer it marries the better) and chop the veggies in the morning.  Chop the tofu and tempeh at lunch.  Add the veggies and tofu/tempeh to the marinade after nap-time.  Barbeque it all up while the babes are watching The Doodlebops.  Voila, a healthy and nutritious supper for all of us.

You can do this with skewers, or you can just barbeque the tofu or tempeh in strips and the veggies in one of those fancy schmancy BBQ bowls.

Uncle Rick’s Flank Steak Marinade

3/4 cup olive oil ( we use extra-virgin)

1/4 cup tamari or soy sauce (gluten-free)

1/4 cup honey or maple syrup

2 tbsp vinegar

2 tbsp finely chopped onion

1/2 tsp ground ginger

2 blocks of tempeh OR two blocks of tofu

chopped vegetables

Combine ingredients and pour over cubed tofu or tempeh, and vegetable (peppers, mushrooms, zucchini, onion, tomatoes, etc). Marinate for at least 30 minutes; the longer the better.
Turn often.
BBQ and enjoy!

*You could definitely make this a sugar-free marinade by omitting the honey or maple syrup.  I’ve never tried it this way but please leave a comment if you do.

So?  What’s your favourite thing about BBQ season?

You can also find this recipe and many more ‘slightly indulgent’ recipes at Simply Sugar and Gluten-Free

{ 11 comments… read them below or add one }

Aubree Cherie April 12, 2010 at 8:15 am

This recipe looks excellent! I have actually been craving BBQ, and when you left the comment on my blog about trying it with the beet burgers I made… the craving severely grew! 🙂

I normally steer away from BBQ stuff just because I don’t like the ingredients (or I don’t know what they are!) This recipe looks excellent though, I’d love to give it a try! (I’m even considering trying it with brown rice syrup?)

~Aubree Cherie


Maggie April 13, 2010 at 12:28 pm

Hey Aubree – I think brown rice syrup would work for sure. It would just make it a thicker marinade, but you could add some water to thin it out. Hope you get the chance to try it. I know there are so many recipes out there that I want to try. Not sure if I’ll ever get to them all! I think I’ll start a new monthly feature on my blog where I try other people’s recipes (like your beet burgers!) and report on the results. That would make for a good excuse!


Heather April 16, 2010 at 2:07 pm

My fav thing about BBQ season is definitely The Savages and impromptu suppers!! Also when I used to get taken in as a soccer widow… I cherish those days!


Amy April 26, 2010 at 11:44 pm

Just in time to kick off bbq season, too! Thanks for the recipe! I’m going to try marinading chicken instead of steak or tofu, I’ll post how it goes!


Maggie April 27, 2010 at 5:49 am

Amy – You’re welcome! This marinade tastes great on basically anything – I would love to hear what you think so please do comeback and let us know.


Cathy July 2, 2012 at 6:39 pm

Maggie, I love this marinade. I did it with Tofu. I am defiantly going to try it with Tempeh next, as I prefer Tempeh.
Thanks for the recipe 🙂


Maggie July 8, 2012 at 8:13 am

Awesome, thanks so much Cathy! I love it too and I haven’t made it in a long time, thanks for reminding me.


Lauren September 5, 2012 at 6:28 pm

Wow, just made this with 1 pgk tempeh and 1 pkg tofu, marinated for a few hours, subbed agave for honey b/c I was out of honey, and pan fried…it was AWESOME. Thanks so much!


Maggie September 6, 2012 at 5:16 pm

Hey Lauren – I’m so glad you tried this. We didn’t have it once this summer! Luckily it’s still BBQ weather so it’s not too late 🙂


Tommy January 20, 2013 at 7:03 pm

I made this for my family this weekend, and they loved it! It’s very easy to make, and tastes great. I did tofu and zucchini on the bbq, then mixed it together with noodles, and a little extra marinade.


Maggie January 21, 2013 at 8:10 pm

Hey Tommy – I’m so glad they loved it and I’m so envious that you live somewhere that’s BBQ weather 🙂 I love what you did with the dish. Thanks for the inspiration!


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