Easy Tofu Marinades

• servings: 8 servings
• active time: 5 minutes
• total time: 35 minutes

Ingredients

200 g firm tofu (or sub for tempeh, seitan or my vegan chicken)

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Lemon & Herb Marinade

50 ml olive oil

2 cloves of garlic (finely minced)

Zest and juice of 1 lemon

1 tablespoon fresh thyme (finely chopped)

1 tablespoon fresh rosemary (finely chopped)

1 tsp dried parsley

1 tsp dried oregano

1 teaspoon fine sea salt

½ teaspoon ground black pepper

2 tbsp water

2 tbsp toasted sesame oil

1 ½ tbsp vegetable oil

2 cloves of garlic (finely minced)

2 tbsp gochujang

1 tbsp soy sauce (or tamari)

2 tsp light brown sugar

1 tsp toasted white sesame seeds

2 tbsp water

Lemongrass Marinade

2 stalks of lemongrass

3 tbsp vegetable oil

1 tbsp sesame oil

2 tbsp soy sauce

1 tbsp dark soy sauce

2 cloves of garlic (finely minced)

2 spring onions (finely chopped)

2 tsp sugar

1 birdseye chilli (finely minced)

1 inch ginger (peeled and minced)

2 tbsp water

2 tbsp vegetable oil

2 cloves of garlic (finely minced)

1 tbsp vegan worcestershire sauce

1 tsp smoked paprika

2 tbsp light brown sugar

2 tbsp tomato puree (aka tomato paste)

1 tbsp dark soy sauce

2 tbsp water?

2 tbsp tomato puree (aka tomato paste)

1 tbsp dark soy sauce

2 tbsp water

Directions

Slice a 200g block of tofu in 4 slices, each roughly 1cm thick. Place the slices of tofu on two sheets of kitchen roll and gently press with a chopping board to squeeze out any excess water.

Choose a marinade and place all the ingredients into a bowl and whisk together. Alternatively, place in a blender and blend together.

Place the drained tofu in a bowl or inside a ziplock bag and pour the marinade inside. Cover or seal the ziplock bag and place in the fridge for a minimum of 30 minutes or up to an hour.

Once marinated, cook the tofu however you’d like. Do not remove the marinade from the tofu before cooking as it adds even more flavour. If frying, air frying or roasting, there’s no need to add extra oil as each marinade contains oil.

Notes

Guchujang marinade is good warm

BBQ good with silken tofu

200 g firm tofu (or sub for tempeh, seitan or my vegan chicken)

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Guchujang Marinade

2 tbsp toasted sesame oil

1 ½ tbsp vegetable oil

2 cloves of garlic (finely minced)

2 tbsp gochujang

1 tbsp soy sauce (or tamari)

2 tsp light brown sugar

1 tsp toasted white sesame seeds

2 tbsp water

Lemongrass Marinade

2 stalks of lemongrass

3 tbsp vegetable oil

1 tbsp sesame oil

2 tbsp soy sauce

1 tbsp dark soy sauce

2 cloves of garlic (finely minced)

2 spring onions (finely chopped)

2 tsp sugar

1 birdseye chilli (finely minced)

1 inch ginger (peeled and minced)

2 tbsp water

BBQ Marinade

2 tbsp vegetable oil

2 cloves of garlic (finely minced)

1 tbsp vegan worcestershire sauce

1 tsp smoked paprika

2 tbsp light brown sugar

2 tbsp tomato puree (aka tomato paste)

1 tbsp dark soy sauce

2 tbsp water?

2 tbsp tomato puree (aka tomato paste)

1 tbsp dark soy sauce

2 tbsp water

Nutrition

• Calories: 75 kcal
• Total Fat: 7 g
• Saturated Fat: 1 g
• Unsaturated Fat: 5 g
• Sodium: 292 mg
• Total Carbohydrate: 1 g
• Dietary Fiber: 1 g
• Total Sugars: 0.1 g
• Protein: 2 g