Coconut Curry Tofu, Seitan, or Tempeh Marinade

Name: Coconut Curry Tofu, Seitan, or Tempeh Marinade
Prep time: 5 min
Total time: 5 min
Ingredients: 1/2 cup(s) full-fat coconut milk; 2 tablespoon(s) soy sauce; 2 teaspoons(s) curry powder

Back

Print Recipe

Coconut Curry Tofu, Seitan, or Tempeh Marinade

This rich marinade is gorgeous served on tofu, tempeh, or seitan, with rice or naan bread and some sautéd greens. Yum!

My Notes:

Click here to add your own private notes.

Prep Time5

Total Time5

Meal Type: Dressings & Sauces

Special: 10 Ingredients or Less, 30 Minutes or Less, Freezer-Friendly, Gluten-Free, Kid-Friendly, Nut-Free, Oil-Free, Soy-Free

Tool: Air Fryer, barbecue, Oven, Stove

Servings: 1 make enough marinade for 1 block of tofu or tempeh, or 2 seitan tenders

Ingredients

1/2 cup(s) full-fat coconut milk
2 tablespoon(s) soy sauce
2 teaspoons(s) curry powder

US Customary - Metric

Instructions

Add all of the ingredients to a resealable bag or airtight container, mix, then add your sliced or cubed tofu, sliced or cubed tempeh, or your two seitan tenders. Let marinate for a minimum of 15 minutes or up to 4 days.
Once marinated, cook up your seitan, tofu, or tempeh any way you like! Pan-fry, air-fry, grill, BBQ, bake. My favourite is to pan-fry over medium-high heat, a couple of minutes per side so it gets a bit crispy on the outside, and hot all the way through.

Notes

Tofu: If using tofu, use a medium, firm, or extra-firm tofu. It's also recommended to press the tofu first before marinating.

Speed: 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.

Make ahead: Marinate your tofu, tempeh, or seitan for a minimum of 15 minutes, but up to 4 days in the fridge for maximum flavour. Or you can toss them in the freezer. The seitan or tempeh freezes beautifully, but tofu changes texture when frozen (it gets kind of spongey), so freeze tofu only if you enjoy that texture. Some people love frozen tofu, some don't.

Soy-Free: for soy-free, substitute a soy sauce for a soy-free option such as coconut aminos.

Nutrition

Did You Make This Recipe?Tag @itdoesnttastelikechicken on Instagram and Hashtag #easyveganmealplan