Citrus Herb Veg Tofu Marinade

How to Make Citrus Herb Veg Tofu Marinade

1. 1

   Step 1: Make and reserve the marinade

   In a bowl or jar, whisk together the fresh citrus juice, olive oil, tamari, maple syrup, Dijon mustard, minced garlic, chopped herbs, and salt and pepper until emulsified. Reserve about 2 tablespoons of the mixture in a small separate container to use for basting and finishing so you avoid cross-contamination with raw marinade. Taste and adjust: if the mix tastes too sharp, add a splash more olive oil or 1/2 teaspoon maple to soften the acid.

   For this step

   • 1/2 cupFresh citrus juice (lemon + orange), freshly squeezed
   • 1/4 cupExtra-virgin olive oil
   • 2 tbspTamari or low-sodium soy sauce
   • 1 tbspPure maple syrup
   • 1 tspDijon mustard
   • 3 clovesGarlic, minced (about 3 medium cloves)
   • 1/4 cupFresh herb mix (parsley + thyme), finely chopped
   • 1 1/2 tspKosher salt and freshly ground black pepper (combined)
   
2. 2

   Step 2: Press and slice the tofu

   Drain the extra-firm tofu and press it between layers of paper towels or clean dish towels with a weight on top for about 10–15 minutes to remove excess water. Slice into 3/4-inch slabs or 1-inch cubes depending on whether you want steaks, kebabs, or thick slabs for direct grilling; transfer to a shallow dish after slicing.

   For this step

   • 14 ozExtra-firm tofu (one 14 oz / 396 g block)
   
3. 3

   Step 3: Prep the vegetables

   Trim and cut the vegetables into even pieces so they cook at the same rate (for example, thick rounds of zucchini, large bell pepper strips, and wedges of red onion). Place the cut vegetables in a large bowl and toss them lightly with one or two tablespoons of the marinade to coat, then arrange them for marinating with the tofu in the next step.

   For this step

   • 4 cupsAssorted grilling vegetables (bell pepper, zucchini, red onion, mushrooms), cut into even pieces
   
4. 4

   Step 4: Marinate tofu and vegetables

   Combine the sliced tofu and prepped vegetables in a single layer in a shallow dish or a resealable plastic bag and pour the remaining marinade over them. Toss gently to ensure all pieces are coated, then refrigerate for 20–30 minutes (no more than 1 hour) to let the citrus and tamari permeate without breaking down the tofu or turning the veg mushy.
   
5. 5

   Step 5: Grill until charred and cooked through

   Heat the grill to medium-high and oil the grates. Grill tofu for 3–5 minutes per side (depending on thickness) and vegetables for 6–10 minutes total, turning occasionally until you see good char and they are tender; baste once or twice with the reserved (not previously used on raw) marinade during the last few minutes for extra shine and flavor.
   
6. 6

   Step 6: Finish and serve

   Transfer grilled tofu and vegetables to a platter and let rest 2 minutes; finish with an extra sprinkle of the chopped herb mix and an optional squeeze of fresh citrus or the reserved marinade warmed briefly if desired. Serve warm as a main with grains or on skewers for casual backyard meals.
   

1. In a bowl or jar, whisk together the fresh citrus juice, olive oil, tamari, maple syrup, Dijon mustard, minced garlic, chopped herbs, and salt and pepper until emulsified. Reserve about 2 tablespoons of the mixture in a small separate container to use for basting and finishing so you avoid cross-contamination with raw marinade. Taste and adjust: if the mix tastes too sharp, add a splash more olive oil or 1/2 teaspoon maple to soften the acid.
2. Drain the extra-firm tofu and press it between layers of paper towels or clean dish towels with a weight on top for about 10–15 minutes to remove excess water. Slice into 3/4-inch slabs or 1-inch cubes depending on whether you want steaks, kebabs, or thick slabs for direct grilling; transfer to a shallow dish after slicing.
3. Trim and cut the vegetables into even pieces so they cook at the same rate (for example, thick rounds of zucchini, large bell pepper strips, and wedges of red onion). Place the cut vegetables in a large bowl and toss them lightly with one or two tablespoons of the marinade to coat, then arrange them for marinating with the tofu in the next step.
4. Combine the sliced tofu and prepped vegetables in a single layer in a shallow dish or a resealable plastic bag and pour the remaining marinade over them. Toss gently to ensure all pieces are coated, then refrigerate for 20–30 minutes (no more than 1 hour) to let the citrus and tamari permeate without breaking down the tofu or turning the veg mushy.
5. Heat the grill to medium-high and oil the grates. Grill tofu for 3–5 minutes per side (depending on thickness) and vegetables for 6–10 minutes total, turning occasionally until you see good char and they are tender; baste once or twice with the reserved (not previously used on raw) marinade during the last few minutes for extra shine and flavor.
6. Transfer grilled tofu and vegetables to a platter and let rest 2 minutes; finish with an extra sprinkle of the chopped herb mix and an optional squeeze of fresh citrus or the reserved marinade warmed briefly if desired. Serve warm as a main with grains or on skewers for casual backyard meals.