This is a quick and delicious recipe for a London broil tofu marinade. The tangy and sweet marinade with fresh chopped rosemary gives tofu a western flair!
A western tofu recipe you will love! This is an easy tofu with London broil marinade that only takes 12 minutes to make and half an hour to marinate. A mix of Worcestershire sauce, soy sauce, balsamic vinegar, honey, black pepper and rosemary makes this a fragrant dish taste like you’ve just cooked tofu on a barbecue!
I used half of the London broil marinade to marinate the tofu and saved the other half as a sauce to add an extra coat of flavor to the tofu cubes.
It’s scrumptious and I guaranteed you’ve never had tofu like this before!
What is a London broil marinade?
London broil is a method and preparation for cooking steak. It usually involves hours of marinating a cut of meat and finishing it in an oven broiler or outdoor grill. The meat is then thinly sliced across the grain and usually is served quite rare. You can eat it as a main or add it to sandwiches, just like roast beef.
But since I don’t eat a lot of beef I wanted to try to ‘London broil’ tofu. I figured if the marinade is good, it doesn’t matter if those flavors are imparted on a piece of beef, chicken or tofu. Good is good right? And I was right!
The tofu paired really nicely with the London broil marinade – it came out tasting a little smoky, sweet, acidic with strong notes of woody, evergreen rosemary.
I usually eat tofu with rice but this London broil marinade preparation goes better with quinoa or a nice big salad on the side – western style!
Here are some ideas for pairing this yummy tofu with London broil marinade: pickled cucumber, mango and onion salad, crunchy quinoa salad with peach dressing, edamame quinoa salad, or a detox cleanse salad.
Did you like this London broil tofu marinade? Are there changes you made that you would like to share? Share your tips and recommendations in the comments section below!
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London Broil Tofu Marinade
- Prep Time: 7 minutes
- Cook Time: 5 minutes
- Total Time: 12 minutes
- Yield: 2 people 1x
- Category: Sauces and marinades
- Method: Marinating
- Cuisine: British
Description
This is a quick and delicious London Broil Marinade with tofu. This tangy and sweet marinade with fresh chopped rosemary gives tofu a western flair!
Ingredients
- 16 ounces firm tofu
- 1 tablespoon extra virgin olive oil
- 2 stalks scallions (finely chopped)
- 1/2 teaspoon cornstarch mixed with 1 tablespoon water
London broil marinade:
- 2 tablespoons balsamic vinegar
- 2 tablespoons soy sauce
- 1 tablespoon Worcestershire sauce
- 1 tablespoon extra virgin olive oil
- 2 teaspoons honey
- 1/2 tablespoon rosemary (finely chopped)
- 1 clove garlic (finely chopped)
- 1/2 teaspoon ground black pepper
Instructions
- Drain tofu and wrap in paper towel or tea towel to remove excess water. Slice into bite size cubes and put in a ziploc bag.
- Mix all the ingredients for the marinade in a bowl and pour half of the marinade in the ziploc bag. Lightly massage the tofu until all the pieces are evenly coated. Marinade for 30 minutes and drain.
- Add 1 tablespoon extra virgin olive in a pan over high heat and add tofu pieces. Fry on each side until golden brown – about 1 or 2 minutes per side.
- Lower the heat to medium and add remaining marinade. Stir cornstarch with water and slowly add to the pan. Stir until the sauce thickens (about 1 minute).
- Turn the heat off and transfer to a plate. Top with scallions and serve immediately.
Notes
This Tofu With London Broil Marinade Recipe Is:
High in calcium
High in manganese
High in selenium
Has no cholesterol
Nutrition
- Serving Size:
- Calories: 384
- Sugar: 11.1 g
- Sodium: 532.6 mg
- Fat: 24.2 g
- Saturated Fat: 3.2 g
- Carbohydrates: 21.6 g
- Fiber: 2.7 g
- Protein: 21.9 g
- Cholesterol: 0 mg
Made this for dinner tonight and everyone loved it! So delicious! My granddaughters chose it over everything else on the table. I’ll be making this again for sure.
This marinade is awesome! I used it to marinate portobello mushrooms and baked them to make a vegan “double-double cheeseburger. ” That was delicious, but then I marinated soy curls and made a vegan “Philly Cheesesteak.” Absolutely terrific!
I am a very new vegan, and am amazed at some of these genius ideas. I could serve the soy curl cheesesteaks to non-vegan guests and they would love them.
Thanks for the recipe! It’s a game-changer.
Thank you for sharing this Debbie! 🙂
So, so good. Love all the Asian tofu recipes out there, but it’s nice to do something more western with tofu for meatless Mondays. I reserved the drained marinade as a added the cornstarch to that for thickening without diluting flavor. Terrific recipe. Thank you.
Thank you so much Cristin! 🙂
I made this recipe to use in a vegan stroganoff dish. I sliced the tofu in strips, instead of chunks, and then followed the recipe as is. Wow wee, super good! It made the dish, which can sometimes be a touch boring with just mushrooms as the main component. This recipe is going into my rotation.
That’s such a great idea Michelle, I think I might try it your way. Sounds delicious! 🙂
We love this recipe! I also use the marinade to make Philly Cheese Steak subs. I freeze and thaw my tofu to give it a meaty texture, double the marinade and marinate it for several days. It’s always a hit. My GP is plant based and at my last visit I shared the recipe with her. She sent me an email telling me she loved it too. Thanks for sharing your recipe.
Thank you so much for the king comment Marie, and for sharing the recipe!! 🙂
i can’t wait to try this!!! is there something i can substitute for honey since it’s not vegan?
Hi Lena! You can use pure maple syrup or palm sugar instead 🙂
Trying new recipes while self isolating. My husband and I loved this! We ate it with quinoa and green beans. So delicious!
I made this and it was a hit. I followed the recipe except that I baked the tofu (375 convection oven, 15 minutes each side). I would probably thin the remaining sauce a little for my family’s taste. Excellent flavor. Thank you!
Kroger brand Worcester does not have any anchovies and tastes pretty good.
So delicious! I served it with farro which I cooked in vegetable broth, and steamed broccoli and bok choy. It was just perfect. I did make 50% more sauce and I’m glad that I did because it was perfect with the vegetables as well. Thank you so much! This is definitely going to be on my must cook often list 😉
This had wonderful flavor! My first time making tofu and it was nicely browned on the outside but very soft on the inside? Could it be that I didn’t drain it enough?
Hi Carol, if you prefer your tofu to be dryer, try using a tofu press, they work really well! Otherwise it’s really hard to drain the excess liquid by hand since you run the risk of breaking the block. It would also take a very long time.
Try freezing your tofu.
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2018 checking in here, holy moly, you nailed it with the marinade. I had prepared some tofu steaks that I marinaded with sesame oil for 2 days and then pepper crusted and baked. I was looking at my caramelized onions and mushrooms and eyeing the “steaks” and knew I wanted something more, something savory and just over the top delicious. Luckily I happened upon your marinade. I tossed the steaks on the skillet and really started to crisp them up, poured the sauce over, it imparted a killer taste, color, and just all around fantastic steak house aroma. The wife was gaga over this.
Thank you Sean!! 🙂
I am allergic to Balsamic vinegar so I omitted that but everything else turned out divine. Thank you soooo much for the recipe.
Btw, I served it w red, yellow, green peppers and onions and mashed potatoes. Delicious.
That sounds so yummy Kelly, I will try it your way next time I make it!
Absolutely delicious. I marinated the tofu for a week – not what I had planned originally. We ended up being out of town unexpectedly. It was divine! Thanks so much!
Wow Taya, I’ve never marinated tofu for a week, it must have been so flavorful!
Absolutely delicious. I used frozen, defrosted, drained tofu and it gave it a very “meaty” texture. I might trying to slice and grill it in thick slices next. Thank you.
I doubled the amount of tofu and trippled the sauce (because with a good sauce, having extra is always a good thing). I didn’t have green onions. It did take me longer to cook the tofu to my liking since I wanted it very crispy. I must say that even though this isn’t what I’d want to eat every day, it was pretty damn good, and even better the next day. I originally wanted it on a salad, but I thought the flavors didn’t match so I made it into a sandwhich with a baked sweet potato. I think it would pair well on some crispy french bread since the sauce soaks in a bit. Add some red onions, picked jalepenos and a touch of mustard and you’re in heaven. Oh, and I used Annie’s Worsteshire sauce which I have to buy online, but it’s tasty and vegan.
Wow Sonia, your dish sounds so delicious! And thank you for letting us about vegan Worcestershire sauce, that’s great information 🙂
Could this be marinaded overnight? Sorry I’m new to tofu and learning!
Hi Stephanie! Yes, it can be marinated overnight which will impart even more flavor 🙂
I made this today and it turned out wonderful topped on a salad. I used some leftover marinade as the dressing. Delish!
Thank you Jaycee!
This looks delicious and I have some tofu in the fridge waiting to be used. It is definitely on my cooking list. 🙂
This sounds – and looks – like a delicious recipe but your readers might not realise that Worcestershire sauce contains anchovies (unless the version sold in the US is made differently) so it isn’t strictly vegetarian. In the UK there is a very similar product called Henderson’s Relish which is vegetarian. I certainly plan on trying a vegetarian version of your recipe though!
Thank you for sharing this information Ellie, I wasn’t aware Worcestershire sauce contained achonvies. I will include Henderson’s relish as a substitute for vegetarians!
Heinz Worcestershire sauce is anchovy free
Thank you Kelly!
In the US Edward and sons make a vegan version of Worcester sauce
I’ve never heard of a London Broil marinade before but it looks so flavoursome and delicious. This recipe is perfect for me to make for myself & my vegetarian family… we love tofu!
Thank you Thalia! There are so many yummy options nowadays for vegetarians, it’s not hard to stay away from meats! We love tofu too, it’s so versatile!