Jerk Marinade

4 tbsp Biona Organic Tamari Sauce

3 tbsp Biona Organic Coconut Palm Sugar 

60ml Biona Organic Lime Juice

2 tbsp Biona Organic Worcester Sauce

2 tsp Biona Organic Hot Pepper Sauce

60ml Biona Organic Apple Cider Vinegar

2 minced garlic cloves

1 minced chilli pepper

1-inch grated fresh ginger

2 tsp ground allspice

2 tsp dried thyme

1 tsp kosher salt

1 tsp onion powder

1 tsp ground cinnamon

½ tsp ground nutmeg

½ tsp cayenne pepper

¼ tsp ground cloves

Pineapple Island Marinade

120ml Biona Organic Orange Juice

4 tbsp Biona Organic Agave Light Syrup

1 tbsp Biona Organic Tamari Sauce 

1 tbsp. brown rice vinegar

3 sliced scallions

1 tbsp fresh grated ginger

3 minced garlic cloves

Chimichurri Marinade

120ml Biona Organic Red Wine Vinegar

1 tsp kosher salt, plus more

3-4 garlic cloves, thinly sliced or minced

1 shallot, finely chopped

1 fresh chilli or red jalapeño, finely chopped

30g minced fresh coriander

60g minced fresh flat-leaf parsley

45g finely chopped fresh oregano

180ml Biona Organic Italian Extra Virgin Olive Oil


Jerk Marinade

  1. Combine all the ingredients and mix well. Pour the marinade over tofu or vegetables and let marinate for at least 15-20 minutes before cooking.

Pineapple Island Marinade

  1. Combine all ingredients well and place your tofu or seitan in one bowl and your vegetables in a second one. Add half the marinade into each of the bowls. Make sure all of the ingredients are covered with marinade and place in the refrigerator for at least 1 hour before cooking.

Chimichurri Marinade

  1. Combine the Red Wine Vinegar, 1 tsp salt, garlic, shallot, and chilli in a medium bowl and let it stand for 10 minutes. Stir in the coriander, parsley and oregano. 
  2. Using a fork, whisk in the Olive Oil. 
  3. Coat your tofu, seitan or vegetables in the marinade, cover and chill for at least 3 hours or overnight before cooking.

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