12 Seitan or Tofu Marinades • It Doesn't Taste Like Chicken https://itdoesnttastelikechicken.

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12 Seitan or Tofu Marinades 4.17 from 37 votes

Prep Time Marinating time minimu Total Time

5 mins m 20 mins
15 mins

Each marinade takes less than 5 minutes to prepare using pantry staples you might already
have on hand. Let your seitan or tofu marinate in the fridge for up to 4 days, or you can freeze
them for later.

Course: Main Course

Cuisine: American, Canadian, Indian, Italian, Jamaican, Mexican, Thai
Servings: 2 each marinade makes enough for 2 seitan tenders or 1 block of tofu
Author: Sam Turnbull • It Doesn't Taste Like Chicken

Ingredients
BBQ Marinade:
6 tablespoons BBQ sauce, (check to make sure it's vegan)
1/2 teaspoon liquid smoke
Lemon Mustard Marinade:
2 tablespoons lemon juice
2 tablespoons dijon mustard
1 tablespoon maple syrup or agave
1/8 teaspoon black pepper
Jerk Marinade:
3 tablespoons jerk marinade, hot or mild (I like to do a combination of both)
2 tablespoons water
Sweet Chili Marinade:
1/4 cup sweet chili sauce
2 tablespoons soy sauce
Sriracha Marinade:
2 tablespoons Sriracha
1 tablespoon soy sauce
1 tablespoon agave or maple syrup
Italian Marinade:
2 tablespoons olive oil
2 tablespoons lemon juice or white wine vinegar
1 teaspoon dried rosemary
1 teaspoon dried basil
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/8 teaspoon black pepper
Balsamic Marinade:
2 tablespoons olive oil
2 tablespoons balsamic vinegar
1/2 teaspoon garlic powder
Thai Peanut Marinade:
3 tablespoons peanut butter
1 1/2 tablespoons soy sauce
1 1/2 tablespoons lime juice
2 teaspoon agave
1/2 teaspoon garlic powder
1/2 teaspoon powdered ginger
Coconut Curry Marinade:
1/2 cup full-fat coconut milk
2 tablespoons soy sauce
2 teaspoons curry powder
Mexican Marinade:
2 tablespoons light oil
2 tablespoons lime juice
Sam Turnbull https://itdoesnttastelikechicken.com/12-seitan-or-tofu-marinades/

1 of 2 5/14/2020, 4:25 PM
12 Seitan or Tofu Marinades • It Doesn't Taste Like Chicken https://itdoesnttastelikechicken.com/12-seitan-or-tofu-marinades/

1 tablespoon agave
2 teaspoons chili powder
1 teaspoon smoked paprika
1/2 teaspoon garlic powder
Sweet and Smoky Marinade:
2 tablespoons olive oil
2 tablespoons maple syrup or agave
2 tablespoons soy sauce
1 teaspoon liquid smoke
1/2 teaspoon garlic powder
1/2 teaspoon chili powder
Teriyaki Marinade:
2 tablespoons brown sugar
2 tablespoons soy sauce
2 tablespoons orange juice or water
1/2 teaspoon garlic powder
1/2 teaspoon powdered ginger

Instructions
1. For any marinade you choose, simply add all of the ingredients to a resealable bag or airtight container, mix, then add your seitan
tenders or sliced or cubed tofu. Let marinate for a minimum of 15 minutes or up to 4 days.

Recipe Notes
1. These marinades are designed to be used with my Vegan Seitan Tenders recipe, but the marinades would also work gorgeously
with tofu, tempeh, or another seitan recipe that calls for a marinade.
2. If using tofu, use a medium, firm, or extra-firm tofu. It's also recommended to press the tofu first before marinating.
3. Each recipe makes enough to marinate 2 seitan tenders or 1 block of tofu. Feel free to multiply or reduce the recipe as needed.
4. I designed each recipe to be SUPER quick and easy to make- no chopping, mincing or cooking. Each recipe uses pantry staples-
sauces, spices, and seasonings that you likely already have on hand. That said if you would like to sub in fresh herbs, garlic, or ginger,
instead of the powdered versions, feel free to do so.
5. Marinate your seitan or tofu for a minimum of 15 minutes, but up to 4 days in the fridge for maximum flavour or you can toss these in
the freezer. The seitan freezes beautifully, but tofu changes texture when frozen (it gets kind of spongey), so freeze tofu only if you
enjoy that texture (personally, I’m not a fan).
6. If you prefer oil-free marinades, sub any oil in these recipes for water, vegetable broth, or aquafaba.
7. Once marinated, cook up your seitan or tofu any way you like! Pan fry, grill, BBQ, bake. My favourite is to pan fry the seitan tenders
over medium-high heat, a couple minutes per side so the seitan gets a bit crispy on the outside, and hot all the way through.

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