1 cup red wine
3/4 cup reduced-sodium soy sauce
1/4 cup vinegar (balsamic or raspberry)
5-6 cloves fresh garlic
1 tablespoon rosemary
fresh ground pepper
Mix everything together in a bowl and use as a marinade for tofu or anything else. Make sure to use a garlic press when adding the fresh garlic.
This recipe comes from a lamb dish that my mom makes for Easter. The lamb part is gross, but I've always loved the marinade. I recently tried cutting up a block of firm tofu into thin slices, and then marinating the slices overnight in a pan. I then baked the tofu and am using it as lunch meat for my sandwiches, with whole wheat bread, pesto aioli, vegan gourmet cheese, and some spinach. Soooo good!