1/4 cup apple cider vinegar
2 tablespoons lower-sodium soy sauce
1 teaspoon minced fresh ginger
1/4 cup undiluted orange juice concentrate, thawed
2 tablespoons lemon juice
1 pound firm frozen tofu, thawed
excess water squeezed out
ounce OR 12 tempeh, steamed
8 mediums mushrooms
1 green pepper, in 1" squares
1 onion, in 8 wedges
1 medium zucchini, in 1" pieces
Use any of the marinades given below, or substitute your favorite homemade or bottled marinade.
Whisk together all marinade ingredients. Set aside. Cut tofu or tempeh into 1" cubes. Place them into a covered dish or zippered plastic bag. Add all the vegetables except the cherry tomatoes to the bag and pour the marinade over them. Marinate in the refrigerator at least 4 hours. Carefully stir or turn the zippered bag over a few times while marinating.
Teriyaki Marinade: 1/3 cup lower-sodium soy sauce, 2 tsp minced fresh ginger, 3 Tbs honey, 2 Tbs sherry.
Sweet Mustard Marinade: 1/4 cup thawed undiluted apple juice concentrate, 2 Tbs honey, 3 Tbs cider vinegar, 1 Tbs lower-sodium soy sauce, 2 Tbs mustard.