Moroccan-Inspired Marinade

I have been making this marinade for years.  Originally I used it to marinade cubes of extra-firm tofu before broiling them to make appetizer “bites”, but lately I’ve been using it to marinade veggies and sometimes tempeh, often to serve over couscous…


* 8 tablespoons olive oil (best if cold-pressed)

* 4 tablespoons Braggs

* 3 tablespoons raw honey

* 1 tablespoon lemon juice

* ½ tablespoon fresh ginger pulp

* 4 cloves garlic, minced

* ½ teaspoon real salt

* 1/8  fresh ground pepper


1.      Whisk all ingredients together.

2.      Seal with whatever is being marinated and refrigerate for at least an hour or overnight.

3.      Suggestion:  This recipe is easily doubled.  Use half as a marinade and the other half as a sauce or dip!