B-Savory Sauce & Marinade

This recipe comes from The No Meat Athlete Cookbook, pg. 232.  I've been making it every week or so to marinate and bake tofu.  I slice up a brick of tofu and then marinate it for anywhere between 30 minutes and 24 hours in the fridge.  Then I bake the slices in a preheated 400 degree oven for 40 minutes, flipping them over at the halfway point.  

Ingredients:

1/2 cup nutritional yeast

1/4 cup reduced sodium tamari

2 tbs apple cider vinegar

2 tbs balsamic vinegar

2 tbs vegan Worcestershire sauce

1 tbs + 1 tsp maple syrup

2 tsp Dijon mustard

1/2 tsp ground turmeric

1/4 tsp black pepper

Directions:

1) Combine all ingredients in a resealable container. Can be refrigerated for up to 3 weeks and yields enough to marinate 4 blocks of tempeh or tofu, or 16 portobello caps.

2) For Buddha bowl tofu, slice 1 tofu brick into fourths.  Marinate for at 30 minutes to 24 hours in refrigerator.

3) Preheat oven to 400 degrees Fahrenheit.  Line a baking sheet with parchment paper.

4) Bake marinated tofu on baking sheet for 20 minutes, flip, and then bake for another 20 minutes.  Reserve remaining marinade in resealable container in the refrigerator for another use.

5) Cube baked tofu.  Throw some into a Buddha bowl and put the rest in a sealed container in the refrigerator for next time.