— Jennine Speier

Yeah, so, uh, most marinades actually work great for this and you can do all kinds of different marinades that don't have sodium in them. A lot of the ones I like to do usually have a tamari or a soy sauce, but you don't have to have those. Um, absolutely don't have to. Um, some of the marinades I've done in the past were like, um, you know, a, like I did like a lemon, uh, tofu where it was lemon, um, lemon peel and lemon juice, um, along with some oregano and just a little bit of water. Um, tiny bit of vinegar in there as well too to be able to add just a really lemony kind of flavor to tofu. I've also done the same with, uh, tomato, uh, like consummate in the past too, where I made a to tomato consomme, um, blended it all up and then marinated the tofu as well. Um, so those are a couple different great ways to be able to do that. I do suggest using fresh herbs in your marinades if to be able to get a really big flavor out of that and soak 'em a little bit longer, um, to be able to absorb all the flavor, um, that you're gonna get and you're not using sodium, um, with that as well. So, uh, that's probably the best I would give you for that is just use it good marinade, uh, with a big flavor and you don't have to use the sodium at all.