Gaucho Pepper Grill Marinade
Gaucho Pepper Grill Marinade combines tamari, Dijon mustard, olive oil, and plenty of black pepper. This robust Argentine-inspired marinade gives tofu, tempeh, mushrooms, and vegetables a savoury flavour for grilling, roasting, or baking.
Equipment
- Measuring cups
- Measuring spoons
- Mixing Bowl, Medium
- Whisk
Ingredients
- ½ cup Tamari
- ¼ cup Extra-Virgin Olive Oil
- ¼ cup Dijon Mustard
- 2 tablespoons Black Pepper freshly ground
Instructions
For the Marinade
- Pour the tamari into a medium mixing bowl.
- Add the extra-virgin olive oil and Dijon mustard.
- Add the freshly ground black pepper.
- Whisk vigorously until the marinade is smooth and emulsified.
For Marinating
- Place tofu, tempeh, portobello mushrooms, or prepared vegetables in a shallow non-reactive container.
- Pour the marinade evenly over the chosen ingredients.
- Turn the ingredients several times until completely coated.
- Cover the container and refrigerate for 8 hours.
- Turn the ingredients once or twice during marinating to distribute the flavour.
- Remove the ingredients from the marinade and allow the excess liquid to drain.
- Grill, roast, or bake the marinated ingredients until cooked and browned.
- Brush lightly with the remaining marinade during cooking.
- Discard any used marinade after cooking.
Notes & Wine Advice
Serving Suggestions
Use this marinade with pressed tofu, tempeh, portobello mushrooms, aubergine, zucchini, bell peppers, or thick onion slices. Serve the grilled ingredients with rice, roasted potatoes, salad, or our Turkish Red Bulgur Salad.Recipe Notes
The original quantity already produces enough marinade for four servings, so it has not been multiplied by four. Press tofu before marinating so it absorbs more flavour. Tamari is used instead of ordinary soy sauce to keep the marinade gluten-free, but it still contains soy and is not suitable for a soy-free diet.Variations
Add one teaspoon of smoked paprika for a deeper barbecue flavour. Fresh rosemary or oregano provides an herbal variation, while one tablespoon of maple syrup balances the mustard and pepper. Add minced garlic or chilli flakes for a sharper and spicier finish.Storage and Food Safety
Unused marinade can be refrigerated in a sealed container for up to five days. Marinade that has been in contact with raw ingredients should not be served as a sauce unless it is boiled safely first. The simplest option is to reserve a clean portion before adding the ingredients.Wine Advice
A medium-bodied Pinot Noir complements grilled mushrooms, smoky vegetables, and black pepper. A crisp Chardonnay works particularly well with the tangy Dijon mustard and grilled tofu.Nutrition values
Calories: 175 kcal | Carbohydrates: 5 g | Protein: 3 g | Fat: 16 g | Saturated Fat: 2 g | Sodium: 1650 mg | Sugar: 1 g