We get 12 seitan or tofu marinades in the house !!!!! … well, more specifically in the freezer for the essential points. After becoming my Vegan Seitan Tenders( a recipe designed to be similar to chicken ), I’ve been having fun playing around with so many different flavour combinings and experiencing my seitan everywhere: on sandwiches, salads, pasta, as the main dish, in tacos or burritos, stir-fry, everywhere! Providing up my seitan with perpetual flavour combinings. SO MUCH YUM!

12 Seitan or Tofu Marinades! 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. #itdoesnttastelikechicken #seitan #veganrecipes

With these marinade recipes on hand, you are on your channel to some seriously scrumptious dinners. Each recipe makes less than 5 minutes to prepare and spawns enough to marinate 2 seitan affectionates( or about 1 blocking of tofu ), but you are able to reach more or less as needed. Then exactly sounds these in the fridge until ready to use- the flavors get even better the longer you marinade. Or you can give them straight-shooting in the freezer to save for another day.

12 Seitan or Tofu Marinades

Each marinade takes less than five minutes to prepare using pantry staples you might once have on hand. Make your seitan or tofu marinate in the refrigerator for up to 4 eras, or you can stop them for afterward.

BBQ Marinade:

6 tablespoons BBQ sauce, (( check got to make sure it’s vegan )) 1/2 teaspoon liquid smoking

Lemon Mustard Marinade:

2 tablespoon lemon liquor 2 tablespoon dijon mustard 1 tablespoon maple syrup or agave 1/8 teaspoon black pepper

Jerk Marinade:

3 tablespoons prick marinade, hot or slight (( I like to do a combination of both )) 2 tablespoons water

Sweet Chili Marinade:

1/4 bowl dessert chili sauce soy sauce

Sriracha Marinade:

2 tablespoons Sriracha 1 tablespoon soy sauce t tablespoon agave or maple syrup

Italian Marinade:

2 tablespoons olive oil 2 tablespoon lemon juice or white wine vinegar 1 teaspoon bone-dry rosemary 1 teaspoon dried basil 1/4 teaspoon garlic pulverize 1/4 teaspoon salt 1/8 teaspoon black pepper

Balsamic Marinade:

2 tablespoons olive oil 2 tablespoons balsamic vinegar 1/2 teaspoon garlic pulverization

Thai Peanut Marinade:

3 tablespoons peanut butter 1 1/2 tablespoon soy sauce 1 1/2 tablespoon lime liquid 2 teaspoon agave 1/2 teaspoon garlic powder 1/2 teaspoon powdered ginger

Coconut Curry Marinade:

1/2 goblet full-fat coconut milk 2 tablespoon soy sauce 2 teaspoon curry pulverization

Mexican Marinade:

2 tablespoons light-footed oil 2 tablespoons lime juice 1 tablespoon agave 2 teaspoons chili pulverize 1 teaspoon smoked paprika 1/2 teaspoon garlic pulverization

Sweet and Smoky Marinade:

2 tablespoons olive oil 2 tablespoons maple syrup or agave 2 tablespoons soy sauce 1 teaspoon liquid fume 1/2 teaspoon garlic gunpowder 1/2 teaspoon chili pulverize

Teriyaki Marinade:

2 tablespoons dark-brown sugar 2 tablespoons soy sauce 2 tablespoons orange juice or liquid 1/2 teaspoon garlic pulverize 1/2 teaspoon powdered ginger

For any marinade you choose, simply compute all of the ingredients to a resealable pouch or airtight receptacle, assortment, then supplement your seitan affectionates or sliced or cubed tofu. Give marinade for a minimum of 15 hours or up to 4 days.

These marinades are designed to be used with my Vegan Seitan Tenders recipe, but the marinades would also use gorgeously with tofu, tempeh, or another seitan recipe that calls for a marinade. If consuming tofu, use a medium, conglomerate, or extra-firm tofu. It’s also recommended to press the tofu first before marinading. Each recipe manufactures sufficient to marinate 2 seitan tenders or 1 barrier of tofu. Feel free to multiply or increase the recipe as needed. I designed each recipe to be SUPER quick and easy to make- no chopping, mincing or cooking. Each recipe exercises pantry staples- sauces, spices, and flavours that you likely already have on hand. That said if you are willing to sub in fresh herbs, garlic, or ginger, instead of the pulverized versions, feel free to do so. Marinade your seitan or tofu for a minimum of 15 times, but up to 4 epoches in the fridge for maximum spice or you can toss these in the freezer. The seitan stops 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 lubricant in these recipes for ocean, vegetable broth, or aquafaba. Immediately marinated, cook up your seitan or tofu any channel you like! Pan fry, grill, BBQ, broil. My favourite is to pan fry the seitan tenders over medium-high heat, a pair times per surface so the seitan gets a bit crispy on the outside, and red-hot all the nature through.

Bon appetegan!


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