But it is probably good.

I made lentil soup the other day, and put a half teaspoon liquid smoke in, for a large pot of soup. That, plus some red wine, made all the difference.

When we finished marinating the tofu we still had about half the marinade in the bag.

I used to love split pea soup back when I was a meater & made it with ham hocks. I could never get a decent vegan version. I'll check it out.

...then yes, definitely check out the liquid smoke flavoring. A small bottle will last you a long time so don't worry if it is a bit expensive.
I keep saying to everyone--it isn't the meat, it is the seasoning. You would never want to eat just plain boiled pig butt! But you smoke it and season it and change its name, and eventually it is an "Easter ham".

It took forever to clean up (thick, nasty oil) and even longer for the smell to finally dissipate. It put me off the stuff for a few years! These days I'm back to using it, though sparingly.

Your marinade sounds delish.

I ordinarily freeze a few cakes of firm tofu, then squeeze it out and make BBQ tofu (Moosewood Cook Book recipe form long ago that I love).

I'm gonna try this soon, cause I have all the ingredients!