These marinated tofu bites are my go-to on busy weeknights. They come together so quickly, and are easy to change up with different spices. I’ve used soy-free tofu in this recipe, which is processed and packaged in B.C. by Buy BC partner Big Mountain Foods.
You can serve them as a quick snack, or pair them with some seasonal cooked vegetables and your favourite grain for a high-protein bowl. Or my summer favourite, is tossing them with a quick chopped salad. The possibilities are endless. description of the recipe if appropriate.
Ingredients
- 2 blocks of soy-free tofu (approx 680 grams) from Big Mountain Foods
Everyday marinade:
- 3 tbsp soy sauce
- 3 tbsp neutral oil
- 1½ tbsp water
- 1½ tsp vinegar (white or apple cider)
- 1-2 tsp hot sauce – to your preference – I used Life’s a Peach Hotsauce by Stoke the Fire
- 3 tbsp nutritional yeast
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- ½ tsp salt
- ½ tsp black pepper
Flavour variations:
For the following two global flavour variations, use the same tofu and base method, but swap the seasoning as below. (Keep soy sauce, oil, water, and vinegar amounts the same).
Mexican and Indian inspired marinades:
Mexican inspired chipotle marinade:
- 2 tbsp nutritional yeast
- 1 tsp ground cumin
- 1 tsp smoked paprika or chipotle powder
- 1 tsp dried oregano
- 1 tsp garlic powder
- ½ tsp onion powder
- ½ tsp salt
- ½ tsp black pepper
Indian inspired marinade:
- 2 tbsp nutritional yeast
- 1 tsp ground cumin
- 1 tsp garam masala
- ½ tsp turmeric
- ½ tsp Kashmiri chili or mild chili powder
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp salt
- ½ tsp pepper
Preparation/Method
- Pat the tofu dry and tear into bite-sized chunks to create plenty of rough edges for the marinade to cling to.
- In a blender, combine soy sauce, oil, water, vinegar, nutritional yeast, garlic powder, onion powder, smoked paprika, salt, and pepper; blend until smooth and emulsified.
- Add the tofu chunks to a bowl, pour the marinade over, and toss gently until well coated.*
- Heat a large non-stick skillet over medium heat for 3–4 minutes, then lightly oil.
- Add tofu in a single layer without crowding. You may have to do this in two batches. Cook 2–3 minutes per side, until nicely browned on at least two sides.
- Finish with a sprinkle of salt before serving.
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Notes:
You can marinate and refrigerate the tofu for up to 5 days in an air-tight container, or cook right away.
Raj Thandhi
@pinkchai | pinkchailiving.com
Raj Thandhi is a beloved community-rooted chef, recipe developer, educator, and content creator whose work celebrates cultural recipes made with B.C. ingredients. Inspired by her grandparents’ agricultural roots and childhood summers spent in local berry fields, she brings a deep appreciation for seasonal, local food to everything she creates. Raj has built a vibrant online community of over 100,000 followers by simplifying traditional Punjabi recipes and making them accessible to home cooks. Her culinary expertise has been featured by CBC, The Globe and Mail, Vogue India, and more. As a Buy BC Chef Ambassador, Raj shares practical tips and easy recipes to inspire delicious meals using ingredients grown right here in B.C.
