Want to add a little spice to your diet? You’re in the right place! This dish is the ideal balance of sweet and spicy – the chili powder mixed with the sweet molasses, plus the aromatic flavors from the garlic and apple cider vinegar make this marinade absolutely mouth-watering!
Use it in stir-fries, for vegan barbecue skewers, on tofu, tempeh, or seitan, and even drizzled over salads. Add your veggies of choice and some grains to create a colorful and flavorful dish that will brighten your day and nourish your soul.
Looking for a recipe without chili or hot pepper? Try our Asian Tempeh Marinade and you’ll be coming back for more.
Recipe yield
3 servings
Total time
2 hours 5 minutes
Ingredients
300 g firm tofu (or 10 oz), cut into cubes of 1-inch (2.5 cm), or sliced into 1-inch slices
¼ cup dried tomatoes, soaked for at least 30 minutes before use (or 14 g)
⅛ cup sugar (or 25 g)
3 tbsp molasses or maple syrup (optional)
3 tbsp apple cider vinegar
½ hot pepper
1 tbsp garlic powder
1 tsp cumin
1 tsp paprika
1 tsp chili powder
Salt and pepper, to taste
Instructions
Mix everything (except for the tofu) in a medium-sized bowl, by hand, or blend it on high until well combined.
Chill the marinade in your fridge for a few minutes so it can thicken.
Marinate the tofu in the fridge for at least 2 hours, but you can keep it for up to 24 hours to get a more flavorful result.
You can serve your marinated tofu in salads, or use it in hot dishes, like Pad Thai or fried rice.
You can replace the tofu with seitan or tempeh (but don’t serve them raw).
For a BBQ you can place the tofu slices straight on the BBQ, or thread the tofu cubes onto skewers.
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