• 200 g firm tofu or sub for tempeh, seitan or my vegan chicken

Lemon and Herb Marinade

• 50 ml olive oil
• 2 cloves of garlic finely minced
• Zest and juice of 1 lemon
• 1 tablespoon fresh thyme finely chopped
• 1 tablespoon fresh rosemary finely chopped
• 1 teaspoon dried parsley
• 1 teaspoon dried oregano
• 1 teaspoon fine sea salt
• ½ teaspoon ground black pepper
• 2 tablespoon water

OR Sesame Gochujang Marinade

• 2 tablespoon toasted sesame oil
• 1.5 tablespoon vegetable oil
• 2 cloves of garlic finely minced
• 2 tablespoon gochujang
• 1 tablespoon soy sauce or tamari
• 2 teaspoon light brown sugar
• 1 teaspoon toasted white sesame seeds
• 2 tablespoon water

OR Soy Lemongrass Marinade

• 2 stalks of lemongrass
• 3 tablespoon vegetable oil
• 1 tablespoon sesame oil
• 2 tablespoon soy sauce
• 1 tablespoon dark soy sauce
• 2 cloves of garlic finely minced
• 2 spring onions finely chopped
• 2 teaspoon sugar
• 1 birdseye chilli finely minced
• 1 inch ginger peeled and minced
• 2 tablespoon water

OR Sticky BBQ Marinade

• 2 tablespoon vegetable oil
• 2 cloves of garlic finely minced
• 1 tablespoon vegan worcestershire sauce
• 1 teaspoon smoked paprika
• 2 tablespoon light brown sugar
• 2 tablespoon tomato puree aka tomato paste
• 1 tablespoon dark soy sauce
• 2 tablespoon water