Marinade is one of the most flexible recipes there is, because there is no set recipe: just combine a few liquids with herbs and spices, you don’t even really need to measure. I usually use three liquids in roughly equal amounts – some kind of oil (olive, sesame, walnut…) plus two flavoring liquids, such as juice, wine, vinegar, vegetable stock, tamari/soy sauce, or coconut milk. Throw in a clove or two of minced garlic and maybe some other herbs and spices, mix well, and voilà!
When marinating tofu to be baked or grilled, you should marinate it for at least 30 minutes, flipping occasionally, but longer is better and overnight is the best. You can also marinate seitan and tempeh.
My basic marinade recipe is just
- Olive oil
- Cider vinegar
- Tamari
- Garlic
When tofu is cooked in this marinade, it’s not just the tofu that tastes better – the marinade itself is also delicious, so be sure to drizzle some over the rice or quinoa you serve the tofu with. My husband likes the marinade so much that I usually make extra, which he then uses as salad dressing.
It’s fun to play around with different flavors – here are some combinations to get you started, but don’t be afraid to experiment to get the perfect flavor. Herb and spice amounts are based on 1 cup of marinade made with equal parts (1/3 cup) of the first three ingredients, unless otherwise indicated.
Fruity marinade
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Herby marinade
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Nutty marinade
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Tropical marinade
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Asian marinade
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French marinade
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Greek marinade
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Indian marinade
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Italian marinade
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Middle Eastern marinade
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North African marinade
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Provençal marinade
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Spanish marinade
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Tex-mex marinade
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