Oil-based marinades are your best bet against sticking

Yes, but only partly. The marinade helps, but technique matters more.

Sticking happens because the surface of tofu or tempeh is wet and the grill isn’t hot enough. A good marinade adds oil, which creates a barrier between the protein and the grates. But if you’re using a sugary marinade (teriyaki, BBQ) without enough fat, you’re asking for trouble—that sugar will burn and glue everything down.

What actually works:

• Soy + sesame oil + rice vinegar + garlic – classic, oily, savory. Works for both tofu and tempeh.