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