We got 12 seitan or tofu marinades in the house!!!!! …well, more specifically in the freezer for the most part. After making my Vegan Seitan Tenders (a recipe designed to be similar to chicken), I’ve been having fun playing around with so many different flavour combinations and enjoying my seitan everywhere: on sandwiches, salads, pasta, as the main dish, in tacos or burritos, stir-fry, everywhere! Serving up my seitan with endless flavour combinations. SO MUCH YUM!
With these marinade recipes on hand, you are on your way to some seriously scrumptious meals. Each recipe takes less than 5 minutes to prepare and makes enough to marinate 2 seitan tenders (or about 1 block of tofu), but you can make more or less as needed. Then just pop these in the fridge until ready to use- the flavours get even better the longer you marinate. Or you can put them straight in the freezer to save for another day.
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.
- 6 tablespoons BBQ sauce, (check to make sure it's vegan)
- 1/2 teaspoon liquid smoke
- 2 tablespoons lemon juice
- 2 tablespoons dijon mustard
- 1 tablespoon maple syrup or agave
- 1/8 teaspoon black pepper
- 3 tablespoons jerk marinade, hot or mild (I like to do a combination of both)
- 2 tablespoons water
- 1/4 cup sweet chili sauce
- 2 tablespoons soy sauce
- 2 tablespoons Sriracha
- 1 tablespoon soy sauce
- 1 tablespoon agave or maple syrup
- 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
- 2 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 1/2 teaspoon garlic powder
- 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
- 1/2 cup full-fat coconut milk
- 2 tablespoons soy sauce
- 2 teaspoons curry powder
- 2 tablespoons light oil
- 2 tablespoons lime juice
- 1 tablespoon agave
- 2 teaspoons chili powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 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
- 2 tablespoons brown sugar
- 2 tablespoons soy sauce
- 2 tablespoons orange juice or water
- 1/2 teaspoon garlic powder
- 1/2 teaspoon powdered ginger
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.
- 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.
- If using tofu, use a medium, firm, or extra-firm tofu. It's also recommended to press the tofu first before marinating.
- Each recipe makes enough to marinate 2 seitan tenders or 1 block of tofu. Feel free to multiply or reduce the recipe as needed.
- 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.
- 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).
- If you prefer oil-free marinades, sub any oil in these recipes for water, vegetable broth, or aquafaba.
- 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.
Did you make this recipe?
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Bon appetegan!
Sam.
Hi!
I’ve been trying to transition to vegan/vegetarianism and your recipes definitely help a ton!
I was wondering if you could recommend any dishes/flavors to accompany the lemon-mustard marinade? I’m afraid to make something that may clash with the flavors instead of complimenting them.
Thanks in advance!
So happy I could help, Trishna! It would be wonderful served alongside some rice, quinoa, or even on pasta! You could serve a green such as broccoli on the side. Enjoy!
These marinades are the BOMB! I’ve tried 4 already. Sweet chili, Sweet and Smoky, Teriyaki, and Thai Peanut. My favorite is the Sweet and Smoky because it’s great to make tofu bacon! Great for a TLT breakfast sandwich! Thank you Sam for making vegan so easy and flavorful!
Aww you’re most welcome, Kim!! I think the sweet and smoky is my fave too!
Hey
I’m making tofu with this peanut butter marinate. It’s pretty thick. Should I fry it on a pan with the marinate or take tofu out and fry but itself?? Thanks
I like to fry the marinated tofu and then in the last minute or two add the remaining marinade to heat it up and have gorgeous saucy tofu. Enjoy!
Hi, can I marinate seitan after it’s already been fried?
I tried it but I don’t like its flavour.
No, I would marinate it after it is steamed. Then you can fry it once it is marinated. Enjoy!
Thank you Sam for providing these awesomely quick and tasty marinades. I have made 3 so far and my whole family (including 4 teens) love them. Your book was the first I bought when I started my plant based lifestyle 15 months ago and even though I have since bought 8 other vegan cookbooks, your’s is still my go to/most used. I’m always on the look out for what you come with next so thank you.
.
So happy you’re enjoying them, Julie 🙂
Happy to report that the sweet & smoky version also worked really well with my jackfruit the other day – can’t wait to try the other ones!
Oooh that’s a great idea!! Yum!
I started watching your videos a week ago and I’ve finally convinced my husband to go vegan . It’s day 2 and I’m already feeling better!
That’s amazing! Congrats on your new veganism, Courtney!
Do you think these marinades would work well with soy curls, and should they be hydrated or not?
Doh nevermind, I didn’t read enough of the comments
I don’t have much experience with soy curls, but I think they should work fine. Enjoy!
I would like to try these marinades, but many of them call for black pepper to which I am highly allergic. Do you have any suggestions for a substitute or must I just leave it out? I am new to your website. I look forward to hearing from you.
Welcome Jeannie 🙂 You could skip the black pepper, or replace it with another spice that you can have, perhaps chili flakes, or if there is another type of pepper that is ok. Enjoy!
Can’t wait to try these!
Could they be used with tempeh?
Absolutely! Enjoy 🙂
Any idea how these marinades would work with soy curls? Thanks.
Yes, absolutely! Enjoy!
OMG, Sam, you are spoiling us. All these great recipes, thank you. Do you have one for vegan ham? Just asking. :o)
Haha! You’re welcome 🙂 Not yet, but I will add it to my idea list 🙂
You should check our the Gentle Chef’s ham recipe! It’s great.
Twelve marinades!!! You have gone above and beyond here. Thanks so much Sam xxx
Haha! You’re most welcome, Tash! I hope you love them all 🙂
i made the sweet chili marinade and used it on my tempeh! oooolala!!! sooo good!!
Yay!! So happy you loved it 🙂
Bless your heart for posting your marinades! This makes it all SO much easier!
You’re most welcome, Janet! I’m so happy I can help 🙂
This is amazing! Do you think gardein chick’n scallopini would also work well with these marinades, and then pan fried? Thank you!
I’ve never tried, but I believe you are supposed to cook the Gardein from frozen as thawing them could ruin the texture. If that’s the case, then I don’t think marinating them would work. Hope that helps!
do you think these marinades will work for tempeh as well???
Yes, absolutely! I will add that to the recipe notes 🙂
So very excited to try these! I feel like I’ve been looking for this all of my life. Thank you!!!
Aww you’re most welcome, Emily! So happy I could help 🙂