Marinate tofu: three delicious recipes with coconut milk, curry or herbs


Since natural tofu tastes rather bland, it needs a strong marinade. We recommend a red coconut marinade, a yellow curry marinade or a green Mediterranean variant. You can find the recipes here.

Marinate tofu with red coconut marinade

Preparation time: approx. 40 minutes (without waiting time)

Nutritional values ​​per recipe:

  • 718,0 kcal / 2971,5 kJ
  • 21.9 grams of protein
  • 58,1 g Fett
  • 24.0 grams of carbohydrates
  • 6.7 grams of dietary fiber

You need these ingredients for 1 piece of tofu (200 g):

How to prepare the coconut marinade:

  1. Squeeze the tofu with a board and weight for about 30 minutes so that it can absorb the marinade better – read below how this works particularly well.
  2. In the meantime, mix coconut milk, tomato ketchup or paste, lemon juice and paprika into a marinade. Season with salt, pepper and possibly sugar (if using tomato paste).
  3. Squeeze the tofu carefully by hand. Then cut into slices or cubes and place in the marinade. Mix well so that the tofu is completely covered with the liquid. Marinate overnight, but at least four hours, covered.
  4. For further processing, heat the coconut tofu in the marinade. It tastes good with rice.
    The red coconut marinade gives the tofu an exotic taste.

    The red coconut marinade gives the tofu an exotic taste. (Photo: Peter Schulte)

    Marinate tofu with yellow curry

    Preparation time: approx. 40 minutes (without waiting time).

    Nutritional values ​​per recipe:

    • 262,3 kJ / 1097,3 kJ
    • 21.9 grams of protein
    • 11,6 g Fett
    • 15.2 grams of carbohydrates
    • 4.9 grams of dietary fiber

    You will need these ingredients for 1 piece of tofu (200 g):

    • 200 g Tofu Nature
    • 100 ml soy sauce
    • zest of ½ lemon
    • ½–1 TL Chili powder
    • 1 TL Curry
    • 2-3 sprigs of lemongrass or green onions
    • 1 large piece of ginger

    Preparation of the yellow tofu marinade:

    1. Squeeze the tofu for about 30 minutes (see instructions below).
    2. Meanwhile, mix soy sauce, 25 milliliters of water, lemon zest, chilli and curry powder.
    3. Clean and finely chop the lemongrass or spring onions. Peel the ginger and finely dice or grate. Mix everything together with the soy sauce mixture.
    4. Squeeze the tofu again, then cut into cubes. Pour into the marinade and cover well all over. Cover and leave to marinate for at least four hours, preferably overnight.
    5. For further use, drain the tofu, fry in oil until crispy or steam briefly. The tofu goes well with glass noodles, colorful vegetables and as a filling in pancakes.
    6. Drizzle a little of the remaining marinade over the finished dish.
    A delicious tofu marinade can also be conjured up with curry.

    A delicious tofu marinade can also be conjured up with curry. (Photo: Peter Schulte)

    Tofu marinated with Mediterranean herbs

    Preparation time: approx. 40 minutes (without waiting time).

    Nutritional values ​​per recipe:

    • 247,1 kcal / 1035,8 kJ
    • 18.0 grams of protein
    • 9,8 g Fett
    • 21.1 grams of carbohydrates
    • 2.4 grams of dietary fiber

    These ingredients are for 1 piece of tofu (200 g) necessary:

    • 200 g Tofu Nature
    • 75 ml white Balsamic vinegar (Seasoning)
    • 1 lime
    • 2 cloves of garlic
    • 2 sprigs of rosemary
    • 3 sprigs of thyme
    • 2 sprigs of basil
    • Pfeffer, Salt

    Mediterranean herb marinade: the preparation

    1. Squeeze the tofu as described below using a board and weight for about 30 minutes.
    2. Meanwhile, mix together the vinegar and 75 milliliters of water. Grate the lime, peel the garlic and cut into thin slices. Wash the herbs, pluck the stalks and chop finely. Mix everything with the vinegar water. Season with pepper and salt.
    3. Squeeze the tofu again by hand, cut into cubes or thin slices. Place in the marinade so that it is completely covered. Leave covered for at least four hours or overnight.
    4. Remove the tofu from the marinade and drain well. Fry the tofu in hot oil in a pan until crispy all over. The tofu tastes good with pasta, green salad with tomato and cucumber or on grilled skewers with vegetables.
    5. Use the remaining marinade for a salad dressing.
    A marinade with rosemary, thyme, basil and other ingredients gives the tofu a typically Mediterranean touch.

    A marinade with rosemary, thyme, basil and other ingredients gives the tofu a typically Mediterranean touch. (Photo: Peter Schulte)

    Squeezing water out of tofu: instructions

    In order for the marinade to be well absorbed by the tofu, as much water as possible must be squeezed out of the tofu beforehand. This works best like this:

    1. Place tofu on a flat plate and cover with a cutting board.
    2. Place a bowl filled with water on it or weigh it down with two large jars.
    3. Squeeze for at least 30 minutes. Then carefully squeeze the tofu again by hand.
    4. For further use in cubes or slices cut. So the surface is nice and big and it absorbs the liquid well.

    Marinating Tofu: More Tips

    • Choose a product that is in our Tofu-Test scored “very good” or “good”.
    • For the marinade strong…

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