tofu_marinade

The Gentlemanly Tomato

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Top 10 Best Tofu Marinades

Marinades easily, simply, & brilliantly get tofu to “pop” with flavor. If you get the marinade going ahead of time, they’re also fast.

Squeeze or drain the tofu very well beforehand, slice it (see below), put in a watertight lunch container with the marinade ingredients, and refrigerate for 1/2 hour or more (1 hour is better), shaking or turning upside-down every 15-30 min (you can even open the container up and rearrange things to help ensure maximum absorption).

To pan-sear: Cut tofu into 3/4-inch cubes and marinade. Once marinaded, arrange, sans oil, in your favorite super-nonstick, tofu-friendly pan and sear each side until firm and crunchy (should be the color of medium to well-done toast, but not burnt).

To bake: Preheat oven to 400° F. Cut tofu into 1/2 slices, then slice crosswise into strips 1/4 to 3/8 inches wide and 2 to 3 inches long. Prick on both sides with a fork, marinade, then place in a nonstick or lightly-oiled baking sheet, reserving any unabsorbed marinade if serving tofu on its own. Cover sheet with parchment paper or foil and bake 30-45+ minutes (depending on how dry you want it), turning ever 15 min or so. If serving tofu on its own, after baking, add back the reserved liquid and test seasoning to add more sauce or herbs as necessary.

• Timing: I like to put together the marinade before going out on a run or hike; after I’ve cleaned up, the tofu is ready to cook for an easy dinner, along with rice (or pasta) and a salad.
• Tofu: I like Trader Joe’s firm tofu because it’s in 2 containers for easy halving and is more amicable to getting the juice REALLY pressed out of it. For Azumaya tofu I cut out the top label along the inner edge of the tofu container, then use the plastic to press the tofu down while I squeeze from the sides. Instead of squeezing, the tofu-wary &/or faint of heart can just slice the tofu and put it between two plates, bottom plate tilted to drain, with some books on top (takes longer, though).
• Meat Eaters: Most of these are equally superb with tofu or chicken, but if you’re going with real meat, cut the soy sauce down by half, add another tablespoon of oil, and marinade overnight or up to 3 days, depending on how juicy and tender you want the results to be. For longer-marinaded items slated for the barbecue, be careful not to cook at too high a heat, or the juicy middles will stay undercooked while the outsides burn. Easy solution: halve breasts lengthwise-flatwise before marinading. Obviously, always discard marinade used for meat; never use it for anything afterward. If you need additional marinade, make a separate batch that won’t touch the raw stuff.

Core Marinade

For a basic marinade I aim for 1/2 cup to 3/4 whole cup total marinade (depending on how much I want to have left for other things). About 2/3 of it is usually a mix of olive oil and vinegar; I usually add 2 Tbsp soy sauce and 2 cloves of garlic, and top up with something like lemon juice and a few teaspoons of spices.

Basic Baked Tofu

Super versatile, super easy.

• 1 cake firm tofu (about 16 oz)
• 1 Tbsp vegetable oil (I use peanut oil if I’m going for an Asian flavor)
• 1 Tbsp dark/toasted sesame oil
• 3 Tbsp soy sauce
• 2 tsp peeled, grated ginger root (optional)
• 1 garlic clove, pressed (or crushed and minced)

Spicy Tofu: add 2-3 Tbsp Chinese chili paste and reduce soy sauce to 2 Tbsp.

Sweet & Sour Tofu: Add 2 Tbsp vinegar, 1 Tbsp honey (or maple syrup, sugar, or blue agave syrup)

Chioptle Tofu: Use instead 2 Tbsp vegetable oil, 2 Tbsp soy sauce, 2 Tbsp chopped chipotles in adobo sauce, and 1/4 cup chopped fresh cilantro (optional).

Barbecue Tofu: Use instead 1 Tbsp vegetable oil, 1 Tbsp soy sauce, and 3/4 cup barbecue sauce (great with sauteed onions on mashed potatoes!)

Southern-Style Tofu: Instead coat tofu with a mix of 1 Tbsp vegetable oil and 1 Tbsp Old Bay seasoning.

Lemon Herb Tofu

Fantastic lemony flavor, and the salty edge of the soy sauce somehow bakes out. Excellent on pasta or salad.

This one can be baked uncovered.

• 1 cake firm tofu (about 16 oz)
• 1/4 cup lemon juice
• 3 Tbsp soy sauce
• 2 Tbsp olive oil
• 2 tsp dried herbs such as rosemary, dill, or oregano (I use 1 1/2 tsp rosemary, plus 1/2 tsp oregano)
• 1/4 tsp black pepper
• 2-3 garlic cloves, minced (optional)

Emily’s Magical Baked Tofu

The best baked tofu on the face of the planet. Basically, anything is good with this tofu in it.

For this one, toss the tofu with the final herbs only after the tofu is all baked.

• 1 cake firm tofu (about 16 oz)
• 2 Tbsp soy sauce
• 1 Tbsp rice vinegar
• 1 Tbsp honey
• 1/2 tsp. red chili powder
• 1 tsp. dark sesame oil
• 2-4 Tbsp cilantro, basil, or parsley (I’ve used basil once and cilantro a few times – excellent both times)

Spicy Asian Tofu

Sweet and sharp, this tofu has a great Asian “kick” to it; great with udon noodles and stir-fried veggies.

• 1 lb extra-firm tofu
• 1/2 cup mirin (sweet asian rice wine)
• 3 Tbsp tamari (or low-sodium soy sauce)
• 2 Tbsp rice wine vinegar
• 1 Tbsp sesame oil
• 2 tsp Asian Chile sauce
• 1-inch chunk of ginger, peeled and chopped coarsely
• 2 cloves garlic, crushed

Easy “Italian” Tofu

Classic — great flavor that (surprise!) lends itself well to both light and heavier pasta dishes.

• 1 lb extra-firm tofu
• 1/2 c white cooking wine
• 2 Tbsp olive oil
• 2 Tbsp balsamic vinegar
• 2 Bsp Bragg liquid aminos or tamari (a richer, wheat-free, fermented, unpasteurized soy sauce)
• 2 Tbsp fresh lemon juice
• 2 cloves garlic, smashed
• A big pinch of each: dried basil, marjoram, thyme

Extra: Tangerine Tofu

Haven’t tried this one yet; it’s supposed to be fantastic baked.

• 1lb extra-firm tofu
• 1 heaping tsp tangerine/orange/tangelo/clementine zest
• 3 Tbsp lime juice
• 2 Tbsp soy sauce
• 1 Tbsp agave nectar (or real maple syrup)
• 1 Tbsp peanut oil
• 1/4 tsp ground cumin
• 1/8 tsp ground allspice
• freshly ground pepper
• 2 Tbsp dark rum

Credit where it’s due: most of these come from The Veganomicon or from Moosewood Restaurant’s “Simple Suppers” cookbook.

Marinated Baked Tofu

Recipe by Stellula

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Marinated Baked Tofu

SERVES:

Ingredients Nutrition

• 1 (16 ounce) package firm tofu or 1 (16 ounce) package extra firm tofu, in water
• 3 -4 tablespoons soy sauce
• 1 -2 minced garlic clove, to taste
• 1 tablespoon fresh grated ginger, to taste
• 1 tablespoon sesame oil
• 1 tablespoon rice vinegar
• 1 -2 teaspoon honey (optional) or 1 -2 teaspoon sugar (optional)
• 1 tablespoon olive oil

Directions

1. Drain tofu and cut into 1" cubes.
2. Mix all other ingredients together except olive oil.
3. Pour marinade over tofu and cover.
4. Refrigerate overnight or longer (I've left it for 3 nights).
5. Lightly grease baking pan or sheet with olive oil.
6. Arrange tofu in single layer on sheet, making sure not to forget the garlic and ginger from the marinade dish.
7. Bake at 350 degrees for 50-60 minutes, flipping tofu at least once during the process, until brown and slightly crispy.

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Nutrition Info

Serving Size: 1 (278 g)

Servings Per Recipe: 2

Amt. Per Serving % Daily Value Calories 305.7 Calories from Fat 208 68% Total Fat 23.1 g 35% Saturated Fat 3.9 g 19% Cholesterol 0 mg 0% Sodium 1536.5 mg 64% Total Carbohydrate 7.7 g 2% Dietary Fiber 2.7 g 10% Sugars 1.9 g 7% Protein 21.7 g 43%

Spicy Tofu Marinade

Martha Rose Shulman

• Yield 1/2 cup
• Time 10 minutes

Andrew Scrivani for The New York Times

This is inspired by a recipe by Andrea Chesman, who has some wonderful grilling ideas for tofu in her book "The Vegetarian Grill." It makes enough marinade or dipping sauce for a pound of tofu.

Ingredients

• ¼ cup soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon brown sugar
• 2 tablespoons mirin (sweet Japanese rice wine)
• 1 to 2 garlic cloves , to taste, minced or puréed
• 1 tablespoon minced or grated fresh ginger
• 1 teaspoon Asian chili paste or cayenne to taste
• 2 tablespoons dark sesame oil

• Nutritional analysis per serving (4 servings)

  Preparation

  1. Whisk together all of the ingredients in a bowl. Use as a marinade and/or dipping sauce for pan-seared, grilled or plain tofu.
  • Advance preparation: This will keep for 3 or 4 days in the refrigerator
  

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  delicious seasonal eats

  How To Marinate Tofu

  

  

  When I tell friends and family that my kids love tofu, I get some interesting looks and responses! I know there are a lot of people out there hatin’ on tofu. It is interesting to me that my children love tofu so much when they are so finicky about other things like homemade macaroni and cheese. (I know – who are these children?!) I, however, refused to even taste tofu until I was an adult. I had prepared it for others, but never taken as much as a nibble until I was well into my twenties. All of that has changed, of course, now that I know how to marinate tofu and prepare it in other delicious ways.

  At the request of those same friends and family, I’m sharing how we (most often) make tofu at our house. Friends, I give you my recipe for marinated tofu plus some info and tips about this lovely pressed bean curd.

  

  USING THE RIGHT TOFU FOR THE RECIPE

  Firm or extra-firm tofu is preferred for this recipe, which involves pan frying after it marinates. If you’ve never bought tofu before, you’ll find it at most grocery stores in the refrigerated produce section. Sometimes it’s near wonton wrappers and noodles. Sometimes it’s in a completely different section near the vegetarian “meats.” It is usually packaged in water in plastic tubs or bags. It will keep for quite awhile in the fridge, but should be used by the sell by date.

  Tofu comes in different ranges of softness from silken, which is very soft, to soft to firm and extra firm. And I’m sure there’s a medium in there somewhere, but those are the four I find at my grocery stores in my neighborhood. Firmer tofu has more of the liquid pressed from it, and softer tofu has more liquid. As the name implies, silken tofu is very smooth, almost custard-like in texture. Firm is still fairly soft, but can be cut into cubes easily. The extra firm is about the texture of a soft feta cheese. It easily crumbles, but can be cut into cubes or slices as well.

  

  Pressing the block of tofu before using it, will help remove excess liquid. I place the block between sheets of paper towels, and gently weight it down. Usually a plate with a can on top does the trick. It’s enough gently pressure to help release a little more liquid, but won’t squash it. Removing that little bit of excess water helps the tofu absorb more of the marinade. After being pressed, I cut the tofu into around 12-24 squares depending on how big the tofu block is and they type of recipes I’m using.

  MARINATE, ALWAYS MARINATE

  Tofu by itself is completely bland, which is good because it absorbs flavor like nobody’s business. It benefits from marinating first if it’s going to be fried or baked. Adding tofu to a soup, stew, or curry is another great way to infuse it with flavor. The longer the tofu marinates or sits in a broth or sauce, the more flavorful it will become.

  

  My marinade recipe starts with a base of gluten-free tamari. Any good soy sauce will do, I prefer the deeper flavor of tamari, and it’s made without wheat. To that I add an acidic element, two actually, in the form of rice wine vinegar and fresh lime juice. I always add a bunch of ginger and garlic, and just a little bit of honey for sweetness, and a small spoonful of chili paste. Like all marinades, you want this to be concentrated and strong because the flavor will be diluted as it is absorbed into the tofu.

  After I mix up the marinade, I put the tofu cubes in a shallow baking dish and pour the marinade on top. Then I cover it with plastic wrap and put it in the fridge for around a half hour. Several hours, if I plan in advance, is even better. But 30 minutes usually gives me enough time to get the rice in the rice cooker and prepare the broccoli. I turn the tofu pieces over periodically so the marinade is absorbed equally.

  Now, that marinade is worth saving. It will have been diluted a bit by the end of the marinating time. The tofu will continue to release a little more water even if it’s not being pressed. We like to take the tofu out of the pan, add the marinade and bring it to a simmer, then drizzle a little over the cooked tofu. It doesn’t need much as the flavor will still be pretty concentrated and salty. We also sometimes drizzle it over steamed veggies instead of salting them.

  

  COOK TOFU LIKE A PRO

  Cooking tofu can be a little tricky. It’s one time when I pull out the non-stick skillet. It will stick. It will stick and make you want to rip your hair out. But if you use a non-stick skillet with enough oil, get it hot enough, the chances of sticking are greatly minimized. (But it will still probably stick a little bit.)

  This tofu is best when cooked until deep golden (almost bordering on too dark) brown on all sides. Plenty of oil and a hot pan are the key here, just as they are to prevent sticking. They need to cook longer on each side than you might think. I do sometimes turn them over a few times as they are cooking, but generally cook them on one side for about 5 minutes, turn them over and cook the other side for another 5 minutes and then they’ll be ready. The end result is worth the wait!

  And that’s it! Easy as can be.

  

  Here are some great recipes using tofu:

  Baked Italian Herb Tofu from Oh My Veggies (plus more tips about pressing tofu!)

  

  • 12 ounces extra firm tofu
  • 4 Tablespoons tamari
  • 1Tablespoon fresh lime juice
  • 1 Tablespoon rice wine vinegar
  • 1 Tablespoon honey
  • ¼ to ½ teaspoon sambal oelek
  • 1-2 garlic cloves, finely minced or grated
  • 1" piece of fresh ginger, grated
  1. Place two layers of paper towels on a plate and place the tofu on the towels. Top with two more layers of paper towels and another plate. Place a can or heavy bowl on top of the plate to weight it down. Let sit for about 10-15 minutes. The tofu will release quite a bit of liquid.
  2. Cut pressed tofu into ½-inch cubes or slightly larger slices. Place in a shallow baking pan.
  3. Combine marinade ingredients and pour over the tofu. Turn the tofu over to make sure it's covered with the marinade. Cover the baking pan with plastic wrap and place in the refrigerator for at least 30 minutes, preferably a few hours or overnight. Turn the tofu periodically for even marinating.
  4. To cook - over medium-high heat a 1 Tablespoon coconut or another high-heat oil in a non-stick skillet. Remove half of the tofu from the marinade and place in the skillet. It will probably splatter and sputter a bit, so use a splatter screen if you have one. Let the tofu cook until golden, about 3-5 minutes. Lower heat as necessary to prevent burning. Turn tofu and cook on the other side until golden. Remove and place on a plate, cover, and keep warm while cooking the remaining tofu. Repeat with second half of tofu. Keep warm until ready to serve.

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  10 Comments

  Pressing the tofu is such an important step- it really makes a difference.

  I must try this! Thanks for the tips

  Thank you for this awesome recipe and for the tips. We just cooked tofu for the first time using your recipe and everyone loved it. I would have way undercooked it without the tips. Thanks!

  Thanks, Amy! I’m so happy it worked out for you!

  Thank you for posting such gorgeous pictures and such a helpful blog. I recently became a vegetarian (again) am I have discovered that my departure from the style eating that best suits my personality was a lack of skilling marinating the tofu properly.

  Thank you! So glad it was helpful!

  That was a lot of helpful information about tofu. I’ve read other recipes that sounded great but didn’t turn out too well because my tofu always sticks to the pan. I’m going to give it another shot and try it again using this new found knowledge of tofu. I will be sure and let you know how it turns out.

  I just finished cooking my tofu and it was awesome sauce.

  Hooray! Thanks for reporting back, Alicia!

  Leave a Reply Cancel reply

  

  Welcome! I'm Lindsey Johnson and here you will find recipes that I make for the people I love. Healthy, seasonal, and gluten-free whenever possible.

  Tofu Marinade and Sauce with Rice Vinegar Recipe

  

  • 15 mins
  • Prep: 15 mins,
  • Cook: 0 mins
  • Yield: 16 pieces (2 servings)

  This tofu marinade does double duty as a marinade and sauce. Dry frying the tofu removes all the moisture, enabling it to soak up the flavors of the marinade. The recipe goes nicely with 1 pound of firm or extra firm tofu and is designed to have extra marinade to add to the stir-fry at the end to make a sauce.

  Tofu marinade

  

  

  

  

  6 Fantastic Marinades for Tofu That Will Make Your Taste Buds Dance

  May 25, 2017 63 Comments

  Tofu is an excellent source of protein, and it can be incorporated into a myriad of different recipes from enchiladas and un-meat loaves, to breakfast hash and lunch wraps. Silken tofu is easy to blend into dressings, sauces, and smoothies, while firm tofu can be used as mock meat and in Shish kabobs. While the color and taste of tofu is pretty bland right out of the package, it doesn’t take much to spruce things up enough for incorporation into a tasty and satisfying meal. A little salt, pepper, and soy sauce rubbed into tofu before baking or frying it makes for a great stir-fry meal.

  

  But why not get a little fancy in the kitchen and whip up a hardy marinade to soak your tofu in before preparing it in a recipe? You’ll find that the right marinade offers richness and depth that takes your favorite tofu meals to an entirely new level. Here are six fantastic marinades for tofu that are sure to make your taste buds dance:

  1. Un’Chicken Marinade

  This is a great marinade for times when you feel like creating a comfort meal, like un-chicken fried steak or tofu strips and fries. You can also use this marinade to flavor silken tofu before blending it up to make gravy. Here’s what you need:

  • 4 tablespoons water
  • 2 tablespoons soy sauce
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon nutritional yeast
  • 1 teaspoon each of thyme, basil, and parsley
  • 1 teaspoon paprika
  • A pinch of salt and pepper

  Using a fork, mix all the dry ingredients in a medium-sized bowl until they are well combined. Ad the liquid and stir vigorously before adding your tofu and gently tossing it to coat.

  2. Lemon-Herb Marinade

  If you’re looking for a light yet indulgent flavor profile for your tofu, look no further than this lemon-herb marinade. It’s easy to make and will make your kitchen smell fabulous while the tofu soaks on your counter. Make your own batch with these ingredients:

  • Juice of 2 lemons
  • 4 Medjool dates
  • 2 handfuls of fresh herbs or 2 tablespoons of dried Italian herbs
  • 1 tablespoon nutritional yeast
  • 1 clove garlic
  • A pinch of salt and pepper

  Put everything in a small blender and mix on high until well combined and creamy. If you can’t use a blender, replace the dates with a liquid sweetener and mix the concoction by hand. Use a spoon to brush the marinade on your tofu.

  3. Corned “Beef” Marinade

  If you have fond memories of corned beef while growing up, or you’re in the mood for something traditional on St. Patrick’s Day or other holidays, this marinade is for you. The flavors are strong enough to provide some punch that stands out from the side dishes you happen to be serving. The ingredients you need to make this marinade include:

  • 1/4 cup veggie broth
  • 2 tablespoons pickling spices
  • 2 teaspoons paprika
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 2 teaspoons un-cracked black pepper
  • 1 teaspoon liquid smoke
  • 1 teaspoon dried sage
  • A pinch of salt

  Mix everything in a bowl with the spoon before adding the tofu. Scoop some of the pickling spices and black pepper onto the tofu before baking it for a spicier end product.

  4. Sweet Teriyaki Marinade

  Who doesn’t like teriyaki sauce? Unfortunately most varieties available a the store are full of preservatives and artificial ingredients, and many homemade versions call for a long list of ingredients that can be overwhelming when you want to put a quick yet delicious meal together. Make things easy on yourself using these ingredients:

  • 1/4 cup liquid aminos or soy sauce
  • 1/4 cup coconut sugar or agave nectar
  • Juice of half a lemon
  • 2 cloves garlic
  • 2 teaspoons onion powder
  • An inch of ginger

  Blend everything together until thick and gooey, and then pour it over your tofu a couple of hours before you want to cook the tofu.

  5. Spicy BBQ Marinade

  Everybody needs a little spice in their life, and this barbecue marinade is sure to do the trick. It’s thick and rich, giving your tofu dish lots of zing that won’t soon be forgotten. Here is how to make your own spicy marinade:

  • 1/4 cup sun-dried tomatoes, soaked at least 30 minutes before use
  • 1/8 cup coconut sugar or agave nectar
  • 3 tablespoons molasses or maple syrup (optional)
  • 3 tablespoons apple cider vinegar
  • 1/2 jalapeño
  • 1 tablespoon garlic powder
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • 1 teaspoon chili powder
  • A pinch of salt and pepper

  Mix everything in a medium bowl by hand or blend it on high until well combined. Chill the marinade in your fridge for a few minutes so it can thicken before soaking your tofu in it.

  6. Garlic Dijon Marinade

  This garlic Dijon marinade brightens up roasted tofu, creamy tofu soups, and tofu pasta dishes too. And as a bonus, it can even be used as-is as a salad dressing. In fact, you can toss it with steamed veggies, smother it on whole grain pasta, or pour it on baked potatoes. Get your marinade on with the help of these items:

  • 1/4 cup water
  • 2 tablespoons Dijon mustard
  • 2 tablespoons vegan mayonnaise
  • 2 cloves garlic, minced
  • 6 fresh basil leaves or 1 teaspoon dried basil
  • A pinch of salt and pepper

  Whip everything together in a small bowl, or put the ingredients in a mason jar, close the lid, and shake the concoction vigorously. It will stay good in your fridge for about a week between uses.

  

  Soak your tofu in these marinades for at least an hour before using it, but the longer you let it soak the more flavor depth you will get in the finished meal that you’re preparing. If possible, marinade your tofu overnight in the fridge.

  Tofu has never looked (or tasted!) so good!

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  Asian-style tofu stir-fry

  

  less than 30 mins

  Take care to squeeze out any excess water from the tofu to get the maximum flavour from the marinade.

  

  Unfortunately we are unable to add this recipe to your favourites, please try again later.

  Ingredients

  For the marinated tofu

  • 2 tbsp olive oil
  • ½ lime, zest and juice
  • large pinch chilli flakes
  • 2 tbsp soy sauce
  • 2 tbsp honey
  • 2 tbsp vegetable oil
  • 150g/5½oz tofu, cut into pieces

  For the stir fried rice

  • 2 tbsp vegetable oil
  • ¼ onion, finely sliced
  • 1 garlic clove, crushed
  • ¼ red pepper, chopped
  • handful spinach leaves
  • 150g/5½oz basmati rice, cooked according to packet instructions and drained

  For the marinated tofu, combine all the marinade ingredients, except the vegetable oil, in a bowl and mix well. Add the tofu, coat in the mixture and allow to marinate for 5-10 minutes, or longer if possible.

  Heat a wok over a medium heat. Remove the tofu from the marinade, setting the marinade aside. Fry the tofu for 5-10 minutes until golden-brown all over. Strain the marinade to remove any small pieces of tofu.

  For the rice, heat the oil in a pan and fry the onions and garlic for 2-3 minutes until softened, then add the pepper and fry until the tofu for 2 minutes. Add the spinach, rice and reserved marinade and heat through for a further 3-4 minutes.

  Serve the rice with the marinated tofu on top.

  #MeatlessMonday: 17 Tofu Marinade Recipes That Will Rock Your World

  

  Trying to convince someone who has never tasted tofu that the off-white, weird-smelling,watery substance is, one, edible and, two, actually really delicious (really!) is like trying to convince a five-year-old that Brussels sprouts are the bomb: difficult, to say the least. Which is why, when you do try your hand at convincing them, you’d better make sure your tofu is darn delicious. And for that, you will need a great tofu marinade recipe. Lucky for you, we’ve found a whole bunch of ‘em.

  Now, the great thing about tofu is that it is truly one of the most versatile foods out there. Thanks to its naturally bland flavor, it’s the perfect canvas for just about any marinade in existence, soaking up every flavor from Sriracha to citrus to sesame. But how much flavor it soaks up, as with any other marinated dish, lies in the marinating time. A quick 30-minute marinade will give your tofu some life, but if you really want the flavor to soak in (which you probably do), you should marinate it for a few hours, or even overnight.

  But enough talk about tofu, let’s get to the recipes. Below you will find nearly every type of tofu marinade recipe under the sun, from spicy Sriracha to citrus ginger to peanut. So whether you’re short on ingredients or have a pantry that rivals a personal chef’s, we’ve got you covered. And I’m telling you, these recipes will make even the biggest tofu haters give it a second chance. And if you are already a lover of all things tofu, these recipes will only make you love it more. Happy cooking!

  Less-Than-Five-Ingredient Tofu Marinades

  Via Averie Cooks

  Mango, ginger and maple? Yes, please!

  Via The First mess

  Any balsamic-dressing devotees out there? This marinade recipe was made for you.

  It doesn’t get much easier than this three-ingredient tofu marinade.

  If you are a peanut butter fan, this tofu marinade recipe is guaranteed to be your new go-to.

  Via Golubka Kitchen

  This simple and citrusy marinade makes a mean grilled or baked tofu.

  Via Averie Cooks

  This sweet and sour marinated tofu is perfect alongside a hearty serving of broccoli and brown rice.

  Less-Than-10-Ingredient Tofu Marinades

  This citrus-ginger marinated tofu is just what your salads have been missing.

  Via The Bitten Word

  Warning: Have a glass of water ready when you take your first bite of this spicy marinated tofu.

  Via Oh My Veggies

  This herby tofu is great on salads, mixed in with pasta or thrown between two slices of bread with some sliced tomatoes and Vegenaise.

  This tofu marinade recipe is super simple, and totally delicious. Tofu burritos, anyone?

  This Korean Barbecue tofu marinade pairs perfectly with a stir fry or a heaping bowl of quinoa.

  Via Feasting at Home

  This yogurt-marinated tofu can be served on skewers, over rice, mixed with veggies—the world is your oyster.

  Via Cafe Johnsonia

  Stir-fry heaven, here you come.

  Via Life Currents

  Pair this marinated tofu with some corn tortillas and guacamole, and you’ve got yourself a great meal that even carne asada devotees will drool over.

  More-Than-10-Ingredient Tofu Marinades

  Consider this recipe the Greek salad of marinades: It’s loaded with red onion, garlic, kalamata olives, chili flakes and more.

  This spicy Vietnamese-inspired tofu marinade recipe makes for the ultimate comfort food.

  Lemon Herb Tofu Marinade

  This zesty tofu marinade recipe is bursting with flavor from fresh herbs like rosemary, thyme, oregano and sage. Mmmm.

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  The Best Tofu Marinade Ever

  

  I received this recipe at a cooking class I took a few years ago and it is delicious. I know I always say that, but it’s the truth. Even the non-vegan instructor said it was amazing. It includes lots of ingredients but I am pretty sure they each play a specific role so don’t go substituting things until you try it as written at least one time.

  This makes enough for 2 blocks of tofu

  1/4 cup dijon mustard

  1/4 cup brown sugar

  1/2 cup nutritional yeast

  1/2 cup rice vinegar

  1/2 cup canola oil (I sometimes use just 1/4 cup)

  1/2 teaspoon each – chili powder, onion powder

  1/4 teaspoon each – oregano, garlic powder

  Share this:

  i’m a big fan of this marinade. i’m vegan and it’s hard to get my non-vegan friends to eat tofu but this gets them coming back for seconds!

  Hey Brad, it turned out pretty good … seemed like allot of fuss though … haven’t made it since … but it was tasty!

  How did yours turn out?

  how did it turn out? i’m going to make it today!

  Thanks Michelle! I am going to bake it and then add to my stir fry… looks pretty good thus far!!

  An hour is enough time. Overnight works too. No, don’t rinse it. You could also bake it (watch this video https://www.vegancookingwithlove.com/2014/06/barbecue-tofu/).

  I’ve pressed my tofu, cut it into bite-size cubes. I made up the marinade and now have the cubes soaking … how long should it marinate? Do I rinse off the excess marinade before I stir fry it?? Yes … I am a newbie vegan … help please!! 🙂

  I’m so glad you love it. Yeah, it’s worth it to take the time to get that awesome final product. It truly is the best marinade ever. I love it and you’re so very welcome!

  Isn’t it! I just made it for a vegan potluck at work and everyone really enjoyed it. I knew they would. I always use soy sauce too. It’s nice to know that it works great even with some substitutions.

  I never post on these things but this is one of the best marinades. I had to sub a lot, like yellow instead of dijon, soy sauce instead of tamari, and watered down apple cider for the rice vinegar. I intend to make this with out subbing anything next time. Though it still turned out amazing!

  This is my second time using this recipe as a marinade base for baked tofu (breaded). Before this marinade, I never thought it was worth the time to press tofu overnight, soak it “sauce” and then cook it. This marinade makes it all worth the wait. I’m already experimenting, however, which I think is fine after the first time. My subs included balsamic vinegar, Xylitol/molasses instead of brown sugar and Braggs instead of tamari. Oh, and we never buy canola oil so EVOO works well here.

  Short story: Thank you!

  Welcome to Vegan Cooking with Love, where I share recipes that take me back to my childhood. Amazing flavor and familiar textures are my top priorities. Read More…

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  The Best Grilled Tofu

  

  

  Tofu gets such a bad rap. And you know what? It kind of deserves it. Just eaten plain, tofu is bland and a little disgusting.

  But like any girl wearing glasses and overalls in a cliché 90s movie, tofu can get dressed up and steal the show. It takes on any flavor added to it, and when cooked properly has a “meaty” texture.

  

  There’s no reason for tofu-eaters to be left behind during grilling season. With the right marinade tofu makes a tasty grilled entrée. And this is the best(and simplest!) marinade I’ve ever tried. All it takes is time and patience for the flavors to be absorbed. It works well baked, too, but in the Summer there’s no other way to go than grilled.

  The Best Grilled Tofu

  • 1 block firm tofu, sliced 3/4 inch thick
  • 1/3 cup soy sauce
  • 1/3 cup maple syrup
  • 2 Tablespoons lemon juice
  • 1 Tablespoon toasted sesame oil

  

  Combine all of the liquid ingredients and marinate the sliced tofu in the mixture for at least 3 hours, preferably overnight.

  Heat a grill to high and lay the strips of tofu out. Flip after 3-5 minutes once the bottom side has grill marks and cook for another 3-5 minutes. Serve hot or refrigerate and serve cold.

  

  You can reuse the marinating liquid again and again since there’s a very low risk of spreading bacteria with tofu. Either add more tofu to the marinade immediately or freeze it until using again.

  I can’t get enough of this. I could easily eat a block of tofu in one sitting. That’s what makes it the best.

  

  Do you grease the grill slats? I’ve only grilled tofu once and it stuck to the grill horribly!

  Nope! I think the sesame oil in the marinade helps to keep it greased.

  You know, I actually really like tofu plain and uncooked. Strange I know. But this looks better 🙂

  Love this! I like my tofu simple. And grilled. And flanked by many many veggies. Well played, I’ll be making this soon ahhhthankyou!

  Looks delicious! Now I wish I had a grill so I could try this out!

  It certainly looks like the best grilled tofu ever…now I just need to persuade my husband! Wish me luck! 😉

  Evan it looks PERFECT.

  The grill marks, the texture, the marinade.

  This is my kinda ‘fu!

  Mmmm…I’ve been wanting to try tofu more lately…this looks like a great place to start!

  Is it weird that I’m currently obsessed with eating plain cold tofu simply mixed with mustard and hot chilli sauce? That said, I reckon I’d like this even more, if I’d stop being lazy…

  Okay, if I were to ever eat tofu, I would definitely try this. I suppose I had too many bad experiences with the stuff to become a fan of it! Looks delicious!

  i have never ever been able to make good tofu at home, so if this works, i will forever bow down to you and serenade you with backstreet boy songs forever.

  I want it that way.

  sesame oil makes everything better. so so good.

  girl in glasses and overalls – LOVE it! 😀

  Yummy looks so delicious!! 🙂

  Wow, that looks delicious! Color me surprised

  I need to get my grill as clean as yours to keep from sticking!

  Could this be done on a George Foreman grill? How would you modify the grilling time?

  I have not used a George Foreman grill before for these but since you don’t need to worry about the tofu reaching a certain temperature I’m sure that it would work.

  This sounds awesome! Picked up tofu and was looking for a flavour…love the maple addition. Have not tried that before.

  Just finished – bbq was amazing! This one is a real winner. Added a few sesame seeds to the marinade and loved it. No wonder you can eat the entire packet. Lunch tomorrow will be awesome! Having the rest of the tofu package for lunch.

  […] Ways to Use Tofu: · Marinate or flavour tofu – Ideally soak tofu overnight to absorb maximum flavour. Click for a simple marinade […]

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