I have found all of these marinades to be tasty on either tempeh or tofu. Take your pick! Each recipe makes enough to marinate one typical sized package of tofu or tempeh.
All of these marinades are oil-free. If you prefer to add oil to your marinades, feel free to add 1/4 cup olive oil (or sesame oil for the garlic ginger marinade).
Note: For gluten-free marinades, be sure to use gluten free brands of mustard (which can sometimes contain gluten) and use tamari or liquid aminos instead of soy sauce.
Ingredients
Simple Smoky Marinade
- 1/2 cup soy sauce or sub tamari or liquid aminos for gf
- 1/4 cup apple cider vinegar
- 1 tsp liquid smoke
- 3 cloves garlic minced
- 1 Tbsp spicy mustard
- 1/4 tsp black pepper
- generous dash of paprika
Basic Balsamic Marinade
- 1/2 cup balsamic vinegar
- 1/4 cup soy sauce
- 1 Tbsp mustard
- 3 cloves garlic minced
Garlic Ginger Marinade
- 1/2 cup soy sauce or sub tamari or liquid aminos for gf
- 1/4 cup rice vinegar
- 3 cloves garlic diced
- 1 Tbsp fresh ginger grated or minced
- 1/2 tsp chili garlic paste
Italian Marinade
- 1/2 cup balsamic vinegar
- 1/4 cup soy sauce or sub tamari or liquid aminos for gf
- 2 garlic cloves minced
- 1/4 tsp red pepper flakes
- 1 tsp dried thyme
- 1 tsp dried basil
- 1 tsp dried rosemary crushed between fingers
Instructions
- To marinate, add all ingredients to a small container with a lid. Cut the tempeh or tofu into desired pieces or strips and submerge them into the marinade.
- Shake gently and turn upside down (with the lid on, obviously) to coat.
- Store in the fridge to marinate. The longer you marinate it the stronger the flavor. Experiment with the amount of time you like. I usually marinate overnight, but I can get away with just a few hours too. Often I will let my protein sit in the marinade for a few days.
Notes
- I have found all of these marinades to be tasty on either tempeh or tofu. Take your pick! I like the smoky marinade when I want a flavorful, smoky, meaty hunk of protein to eat by itself, the ginger one for asian-style stir fries and veggie dishes, and the other two when I want to add flavor without dominating, when there is a flavorful sauce or dressing being added.
- All of these marinades are oil-free recipe makes enough to marinate one typical sized package of tofu or tempeh. If you prefer to add oil to your marinades, feel free to add 1/4 cup olive oil (or sesame oil for the garlic ginger marinade).
- For tempeh, I bake at 350 degrees on some parchment paper or on a lightly oiled cast iron pan for 20 minutes or so, flipping halfway through. To learn how to bake tofu, check out this page.
- For gluten-free marinades, be sure to use gluten free brands of mustard (which can sometimes contain gluten) and use tamari or liquid aminos instead of soy sauce.
Tried this recipe?Mention @katiesconsciouskitchen or tag #katiesconsciouskitchen!
Yummy ways to use marinated tempeh and tofu:
- Tempeh Breakfast Hash w/ Creamy Herb Sauce
- Tempeh Reuben Bowl w/ Sauerkraut & Thousand Island
- Tofu Fried Rice
- Baked Tofu w/ Chili Garlic Sauce
- Marinated Tempeh Bowl w/ Mango & Avocado
Hi, I’m Katie Gates! I share meals and recipes that have supported me as I heal and explore my relationship with food, my eating, and my body. I have taken lessons from several ways of eating including 
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Tried the BBQ sauce tonight and loved it! I was out of liquid smoke and only had one jalapeño but it was still delicious. The flavor is complex and has a lovely tomato tang. Plan on a good half hour to make it, as it was a bit time-consuming (lots of ingredients and quite a bit of mincing), but it’s well worth the time.
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What brand of liquid smoke do you use? Thanks!
I only know of one brand, it’s called Wright’s hickory smoke.
Where had this tempeh marinade post been all my life? I’ve been googling for tempeh marinade the last two months and found very little. Thank you so much!!
So glad! 🙂
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