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1 14-oz block tofu (396 g)

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Smoked bacon

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¼ cup oil (60 mL)

¼ cup soy sauce (60 mL)

2 Tbsp maple syrup (30 mL)

2 tsp liquid smoke (10 mL)

1 tsp smoked paprika

1 tsp garlic powder

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Sesame ginger

¼ cup soy sauce (60 mL)

2 Tbsp sesame oil (30 mL)

2 Tbsp unflavored oil (30 mL)

2 Tbsp finely chopped fresh ginger

2 Tbsp brown sugar

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BBQ

½ cup BBQ sauce (120 g)

2 Tbsp apple cider vinegar (30 mL)

2 cloves garlic (minced)

¼ tsp salt

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Herby balsamic

¼ cup oil (olive oil is great here, 60 mL)

¼ cup balsamic vinegar (60 mL)

4 cloves garlic (minced)

1 Tbsp dijon mustard

2 tsp dried basil

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Fajita

¼ cup oil (avocado oil is great here, 60 mL)

¼ cup lime juice (60 mL)

2 cloves garlic (minced)

1 tsp onion powder

½ tsp each cumin, chili powder, smoked paprika

¼ tsp salt

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Garlic herb

¼ cup oil (olive oil is great here, 60 mL)

2 Tbsp apple cider vinegar (30 mL)

6 cloves garlic (minced)

1 Tbsp Italian seasoning

¼ tsp salt

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Tandoori

½ cup canned coconut milk

1 Tbsp finely chopped fresh ginger

2 tsp each paprika, ground coriander

1 tsp each garam masala, garlic powder, cumin, turmeric

¼ tsp salt

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Cilantro lime

½ cup finely chopped fresh cilantro

¼ cup oil (coconut oil is great here, 60 mL)

¼ cup lime juice

2 cloves garlic (minced)

¼ tsp salt

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1. Press (optional): To remove the excess water from your tofu, you can press it for 10 to 30 minutes before using. Either use a tofu press, or simply set the tofu on a tilted cutting board with a heavy pan on top to press out moisture.

2. Cut: Cut tofu into your desired shape (cubes or slabs are common!).

3. Mix: Choose your desired flavor and stir together all ingredients.

4. Assemble: Add tofu to a bowl or plastic bag, along with the marinade. Allow tofu to marinate anywhere from 1 to 24 hours.

5. Cook: Fish the pieces of tofu from the marinade and cook as desired (baked, air fried, or sauteed all work well with marinated tofu!).