Marinade Recipes

Marinades can be made up of whatever flavors you like and you can get as creative as

you want. Here are 10 of my favorite marinades to get you started. Adjust the amounts depending on how much marinade you need.

Simple Asian Marinade – when I want to make a simple marinade for an Asian dish or stir-fry, I combine 1/3 cup tamari, 1/3 cup brown rice vinegar, 1-inch fresh grated ginger, 3 or 4 minced garlic cloves and ½ tsp. Chinese 5-Spice Powder. If I want it sweeter, I add 1 tsp. agave nectar and for heat, 1 tsp. Sriracha hot sauce.

Simple Thai Marinade – for the distinct flavors of Thai cuisine, combine 2 Tbs. tamari mixed with 1 tsp. kelp flakes or 2 Tbs. vegan “fish” sauce with 2 Tbs. fresh lime juice, 2 Tbs. grapeseed oil, 4 minced garlic cloves, 1-inch fresh grated ginger, 2 Tbs. sugar, 1 seeded and minced Thai chile, 1 tsp. dried coriander, ½ tsp. black pepper and ½ cup fresh mint leaves.

Simple Mediterranean Marinade – for Greek or other Mediterranean dishes, combine 1/3 cup extra-virgin olive oil, 1/3 cup fresh lemon juice, 3 minced garlic cloves, 1 tsp. dried oregano, ½ tsp. black pepper and salt to taste.

Simple Italian Marinade – a simple Italian marinade is perfect for tofu or veggies. In a blender, combine 1/3 cup extra-virgin olive oil, 1/3 cup balsamic vinegar, 3 or 4 minced garlic cloves, ½ tsp. black pepper and 12 fresh basil leaves. Blend until smooth and add salt to taste.

Spicy Balsamic Marinade – when I make tofu veggie kabobs, this is my go-to marinade. It’s rich from the balsamic vinegar and just a little spicy. In a bowl, combine ¼ cup low-sodium vegetable broth, 2 Tbs. balsamic vinegar, 2 Tbs. tamari, 1 Tbs. vegetable oil, 1 tsp. kosher salt, 1 tsp. dried basil, 1 tsp. dried oregano, 1 tsp. dried thyme, 1 tsp. paprika, ½ tsp. ground black pepper, ¼ tsp. red pepper flakes and 2 minced garlic cloves.

Jerk Marinade – this is the marinade I use when I made Jerk “Chicken” with tofu or other vegan meats. Combine ¼ cup tamari, ¼ cup apple cider vinegar, ¼ cup fresh lime juice, 2 Tbs. vegan Worcestershire sauce, 2 tsp. hot sauce, 2 minced garlic cloves, 1 minced chile pepper, 1-inch grated fresh ginger, 3 Tbs. brown sugar, 2 tsp. ground allspice, 2 tsp. dried thyme, 1 tsp. kosher salt, 1 tsp. onion powder, 1 tsp. ground cinnamon, ½ tsp. ground nutmeg, ½ tsp. cayenne pepper and ¼ tsp. ground cloves.

Pineapple Island Marinade – this is a sweet and spicy blend of orange juice, garlic, and ginger. Use this for tofu or veggies but also try grilling pineapple for an added tangy tropical flavor to any dish. When the pineapple is grilled, it becomes a whole new thing. So delicious! Combine ½ cup fresh orange juice, ¼ cup agave nectar, 1 Tbs. tamari, 1 Tbs. brown rice vinegar, 3 sliced scallions, 1 Tbs. fresh grated ginger and 3 minced garlic cloves.

Spanish Chile Marinade – this marinade is actually a thick paste that I use to cover tofu and onions in one of my favorite Spanish recipes. It’s really fast and easy to make and it adds bold flavors to anything you put it on. This recipe makes enough to easily cover one block of tofu. In a food processor, add ½ an onion that is chopped into large pieces. Add 4 cloves of garlic to the food processor along with 1 Tbs. chile powder, 1 tsp. ground cumin, 1 tsp. ground oregano, ½ tsp. kosher salt and ¼ tsp. ground cloves. Add 1/3 cup of water and process into a smooth paste. Place the tofu or whatever you are marinating in a shallow bowl or dish and pour the marinade over it. Use a pastry brush to make sure the food is evenly covered with the chile paste on both sides. Let marinate for 30 minutes before cooking.

Creamy Yogurt Marinade – in a bowl, mix 8 oz. of plain, non-dairy yogurt, the zest and juice of one lime, 2 tsp. vegan Worcestershire sauce, 1 tsp. apple cider vinegar, 1 tsp. soy sauce, 2 tsp. brown sugar, 1 tsp. ground allspice, 1 tsp. dried thyme, 1 tsp. chile powder, ½ tsp. onion powder, ½ tsp. garlic powder, ½ tsp. kosher salt, ¼ tsp. ground ginger, ¼ tsp. cayenne pepper, 1/8 tsp. ground cinnamon, 1/8 tsp. ground nutmeg and 1/8 tsp. ground cloves.

Indian Tandoori Marinade – this marinade is also a thick paste that I use when I make Tandoori Tofu or other Indian dishes. Combine 2 Tbs. non-dairy yogurt, 1 Tbs. grapeseed oil, ½ red onion, 3 garlic cloves, 4 tsp. tomato paste, 1 Tbs. fresh grated ginger, 2 tsp. ground coriander, 2 tsp. groundcumin, 2 tsp. smoked paprika, 1 tsp. turmeric, ½ tsp. dried cardamom, ½ tsp. kosher salt and a pinch of cayenne pepper into a food processor and process until you have a smooth, thick paste. Pour the marinade over the tofu and/or veggies and with a pastry brush, make sure the food is covered with marinade on both sides. Let it sit for at least 15 minutes.