**Ingredients**
* 2 tablespoons lemon juice
* 1 tablespoon nutritional yeast
* 1 teaspoon garlic powder
* 1 teaspoon onion powder
* ½ teaspoon poultry seasoning
* ½ teaspoon ground sage
* ½ teaspoon black pepper
* ¼ teaspoon turmeric (just for a light golden color)
* 1–2 tablespoons water to thin, if needed
Marinate the tofu for **at least 1 hour** (overnight is even better).
### Cook
* **Grill:** 5–6 minutes per side over medium heat.
* **Air fryer:** 375°F for 12–15 minutes, flipping halfway.
### Optional (if sodium isn’t a concern)
A teaspoon of low-sodium soy sauce or coconut aminos adds even more “chicken-like” umami. But if you’ve been avoiding sodium, I’d skip it.
### A trick that makes a big difference
After pressing the thawed tofu, **lightly score the surface** with shallow crisscross cuts (about ⅛ inch deep). The marinade gets into the tofu instead of just coating the outside, giving it much more flavor.
I think this version fits our preferences well because it’s:
* ✅ No added oil
* ✅ No added sugar
* ✅ No added salt
* ✅ High in protein
* ✅ Mild, savory flavor similar to grilled chicken