Marinades for Tofu

I love tofu, and what makes the perfect tofu is the marinades for tofu. Most people who don't like tofu don't know how to prepare it. Pressing the tofu, as well as the marinades for tofu, make or break tofu success. 

As an excellent source of protein, add tofu to a variety of recipes. Although tofu on its own is pretty bland, marinades for tofu elevate the taste and texture.

Generally, tofu haters don't know how to prepare it properly. At the beginning of my plant-based journey, I, too, was a tofu hater.

I distinctly remember the first tofu experience.

I ordered tofu at an Asian restaurant instead of meat in my dish, and it was soft and tasteless. I remember picking it out of my veggies like a little kid and making a sour disappointed face. 

Since then, however, I discovered the trick to pressing and marinating tofu. 

HOW TO KNOW WHAT TOFU TO BUY FOR WHAT RECIPE...

First and foremost, the type of tofu you buy is essential. For instance, soft or silken tofu is used for dressing, dips, and sauces.

Firm tofu, as well as firm-silken tofu, is best used for quiche or vegan cheesecake. 

On the other hand, extra-firm tofu is made for entrees and can be baked, air-fried, grilled, or sauteed. As a general rule, I always buy the firmest tofu I can find. 

Additionally, sprouted tofu is the firmest tofu, and it does not require pressing. This one is my favorite, simply because I don't have to press it. I use a paper towel to dry it off, and it's ready to go.    

HOW TO PRESS TOFU BEFORE ADDING MARINADES FOR TOFU 

First, carefully remove the tofu from the package, discarding the fluid from the container.  

Then, place the tofu in the middle of a tofu press and turn both knobs equally about four turns. I usually set the tofu press in the sink on its side, but I put it on a plate to drain this visual post.

• Turn the knobs every two minutes, equally, until you have the result (the last picture).
• Most people stop here...NOT YET. Keep turning until the knobs are screwed as far as possible.  
• Although I have never tried this, I decided this time; I would measure the amount of water I got from the bottom of the plate at the end.
• The amount was 3/4 cup fluid.
• Now, remove the press from the plate, and I give it another press with a paper towel for excess fluid removal.

THE BEST MARINADES FOR TOFU ARE EASY TO MAKE

Regardless of the type of marinade chosen, I suggest marinating overnight for the best results. 

TOFU BURGER MARINADE

• 4 Tablespoons soy sauce or Tamari 
• 1 Tablespoon stone-ground mustard
• 2 teaspoons liquid smoke (1 Used hickory flavor)
• 2 cloves garlic, minced
• 2 tablespoons vegan Worcestershire sauce
• 1 teaspoon Sriracha (optional)

TOFU SATAY MARINADE

• 1/4 cup homemade peanut butter, almond butter (or peanut butter of choice)
• 2 Tablespoons lime juice
• 1 Tablespoon rice vinegar
• 2 Tablespoons low sodium soy sauce or Tamari
• 2 Tablespoons pure maple syrup or agave nectar
• 2 teaspoons grated fresh ginger root
• 1 teaspoon Red pepper flakes (optional)
• 1/8 cup water

TOFU POKE BOWL MARINADE

• 1/4 to 1/3 cup tamari, coconut aminos, or soy sauce
• 1 Tablespoon rice vinegar or lime juice
• 2 cloves garlic, smashed and finely chopped or finely grated
• 1-inch piece ginger, peeled and finely chopped or grated

TOFU BAHN MI MARINADE

• 1 Tablespoons Sriracha
• 2 Tablespoons rice soy sauce or Tamari 
• 1/4 cup rice wine vinegar

GRILLED TOFU WITH CITRUS MOJO MARINADE

• 1/2 cup fresh-squeezed orange juice
• 1/2 cup fresh squeezed lime juice
• 1/2 cup fresh squeezed lemon juice
• 8 cloves garlic minced (YES 8; this is not a typo)
• 1 Fresno chili pepper, sliced thin or 1 teaspoon red pepper flakes 
• 2 teaspoons cumin

LEMONGRASS TOFU MARINADE

• 1/2 cup shallots, minced
• 3 Tablespoons chopped lemongrass from the inner white part of 2-3 stalks
• 2 teaspoons Dulse, chopped to powder
• 2 Tablespoons soy sauce or Tamari
• 2 limes juiced (1 lime zested)
• 2 Tablespoons brown sugar or maple syrup
• 1 Tablespoon Thai red curry paste ( I like Thai Kitchen brand)
• 1 Tablespoon Asian sweet chili sauce ( I like a Taste of Thai brand)
• 3 cloves garlic, minced
• 1/2 inch fresh ginger, grated ( I leave the skin on)
• 2 teaspoons Sriracha
• 1 teaspoon Thai basil, chopped

GRILLED ASIAN TOFU WITH ALMOND BUTTER MARINADE

• 1/4 cup almond butter
• 1/4 cup freshly squeezed lime juice
• 1 Tablespoon soy sauce or Tamari
• 1 Tablespoon minced fresh ginger
• 1 Tablespoon miso
• 1 garlic clove minced
• 1-2 teaspoons sriracha or to taste (sriracha is spicy, so taste before you add the second teaspoon)
• Pinch of salt
• 1/4 cup water

DRUNKEN NOODLES TOFU MARINADE

• 1/4 cup Tamari, Liquid Aminos, or Soy Sauce
• 2 Tablespoons Sriracha
• 1  Lime juiced
• 1 Lime zested

DRUNKEN NOODLE SAUCE

• 4 Tablespoons Rice Vinegar
• 1/4 cup Organic Vegetable Broth
• 1/4 cup Tamari, Liquid Aminos, or Soy Sauce
• 4 Tablespoons Brown Sugar
• 1 (more if you like it extra hot) Thai Red Chili, diced 
• 2 Tablespoons Sriracha

TOFU SKEWERS MARINADE

• 1/3 cup soy sauce or Tamari
• 1/3 cup fresh lemon juice
• 1/4 cup vegan Worcestershire sauce
• 2 cloves garlic, minced
• 1 1/2 Tablespoon garlic powder
• 3 Tablespoons basil
• 1 1/2 Tablespoons parsley
• 1 teaspoon black pepper
• 1/4 teaspoon Sriracha (option, but suggested)

TOFU SALAD TAHINI LEMON MARINADE

• 1/2 cup tahini
• 2 lemons, juiced and zested
• 2 Tablespoons maple syrup
• 2 Tablespoons rice vinegar 
• 2 cloves garlic, minced
• 1/2 cup water
• Salt and pepper to taste

TOFU FETA CHEESE MARINADE

• 1/4 cup apple cider vinegar
• 2 teaspoons yellow or white miso paste
• 2 teaspoons sea salt
• 2 cloves garlic, minced
• 1 large lemon juiced and zested
• 1 Tablespoon Italian Seasoning
• 2 Tablespoons fresh chopped parsley

JERK TOFU MARINADE

• 1 cup white onion, coarsely chopped
• 4 green onions (scallions), chopped
• 2 scotch bonnet peppers, stems and seeds removed, chopped (substitute habaneros instead if you can't find scotch bonnet peppers)
• 2 cloves garlic, minced
• 1 Tablespoon all-spice powder
• 1 teaspoon dry thyme
• 1 teaspoon nutmeg
• 1 teaspoon salt
• 1/2 cup soy sauce
• 1 1/2 Tablespoons maple syrup
• 1/4 cup lime juice
• 1/4 inch fresh ginger

BBQ TOFU WITH HEALTHY HOMEMADE BBQ MARINADE

• 1  White Onion, diced
• 2 cloves, minced Garlic
• 2 Tablespoons Organic Tomato Paste
• 1, 15 oz. can Organic Tomato Sauce
• 4 Tablespoons Pure Maple Syrup
• 2 teaspoons Apple Cider Vinegar
• 1 Tablespoon Vegan Worcestershire Sauce (I used Annie’s)
• 1 1/2 Tablespoons Molasses
• 1 teaspoon Dijon Mustard
• 1/2 teaspoon Paprika
• 1 /2teaspoon Pepper
• 1/4 teaspoon Cayenne Pepper

KOREAN TOFU MARINADE

• 6 Tablespoons tomato sauce
• 3 Tablespoons gochujang sauce 
• 1 Tablespoon maple syrup
• 2 Tablespoons soy sauce or Tamari (gluten-free)
• 2 cloves garlic. minced 

TOFU WITH PEANUT SAUCE MARINADE

• 1/4 cup homemade peanut butter, almond butter (or peanut butter of choice), or 4 Tablespoons PBfit Peanut Butter Powder
• 2 Tablespoons lime juice
• 1 Tablespoon rice vinegar
• 2 Tablespoons low sodium soy sauce or Tamari
• 2 Tablespoons pure maple syrup or agave nectar
• 2 teaspoons grated fresh ginger root
• 1 teaspoon red pepper flakes (optional)
• 1/8 cup water

TERIYAKI TOFU MARINADE

• 1/2 cup Tamari or soy sauce
• 1/4 cup water
• 1/2 cup fresh pineapple
• 2 cloves garlic, minced
• 1 Tablespoon ginger, minced
• 2 Tablespoons rice vinegar
• 1 Tablespoon arrowroot powder (or corn starch)
• 1 Tablespoon sesame seeds

MAPLE AND STONE-GROUND MUSTARD TOFU MARINADE

• 1/2 cup pure maple syrup
• 1/4 cup grainy stone-ground mustard
• 2 teaspoons minced garlic
• 1 Tablespoon fresh rosemary, minced
• 3 teaspoons fresh thyme, minced
• 2 teaspoons sea salt
• 1 teaspoon smoked paprika
• 1 teaspoon fresh ground pepper
• 1/4 cup water

DIFFERENT WAYS  TO COOK MARINATED TOFU

Once marinated, cook tofu in a variety of ways. My favorite way to prepare tofu is to grill it, but that isn't always an option. So, here are several different ways to cook tofu. 

Kathy Carmichael

Hi! My name is Kathy, I am a retired high school English teacher & vegan enthusiast and blogger. My entire blog is fully plant-based vegan. I truly believe what we eat & how we live determines our health & the preservation of our planet! 🙂

www.kathysvegankitchen.com/about-me