What’s the secret to deeply savory tofu? Cubes that are richly caramelized outside but creamy and tender within? One answer is the balsamic-soy tofu marinade at Carlucci’s Italian bakery in Salt Lake City. It’s been a menu staple for more than 20 years. The soy sauce seasons the tofu to its core, while balsamic vinaigrette adds acidity, richness, and just enough sweetness. The resulting baked tofu is ideal for sandwiches, salads, grain bowls, or noodles.
I met my muse in the belly of a Boeing 747. Instead of frantically buying a bag of cheese popcorn by my gate, I pre-planned and grabbed that fateful Caralucci’s sandwich before heading to the airport. The forearm-size baguette harbored a TSA-approved lineup: sprouts, lettuce, onion, cucumber, tomato, and thick slices of baked tofu draped in melted mozzarella.
I was flying to LA for a friend’s surprise engagement, but the real love story that weekend was between me and the tofu. Its edges were firm and springy, while the insides retained tofu’s iconic squish. Each bite released a jolt of salty, tangy, deeply savory marinade. “Garlic?” I said to my snoring seatmate. “Definitely. And vinegar?” I ate the sandwich in four minutes flat.
As soon as I arrived home, I messaged the bakery, begging them for the marinated tofu recipe. Owner and head baker Therese Martin seemed amused. “I have tried, a couple of times now, to take it off the menu and run a different vegetarian sandwich,” she told me over email. “Every time I did, I received major backlash.”
From the soft baguette to the crunchy vegetables, I love everything about this sandwich; no notes. But the tofu is the star. To make the marinade, the bakery combines peppy garlic, umami-rich soy, and a zippy, house-made balsamic vinaigrette—and lets the tofu soak for a couple of days. In our home-cook-friendly riff, we subbed in store-bought balsamic dressing and cut the marinade time to suit a busy schedule.
This tofu shines well beyond the confines of a sandwich and is perfect for any sort of meal prep. Crumble it and throw it in a salad (dressed with a drizzle of extra tofu marinade) or load up some tacos with tofu and veggies. Lay fat slices on a grain bowl. Pile cubed tofu atop a bowl of noodles or add it to a stir-fry. Or be like me and stand over the sheet pan, popping still-hot cubes into your mouth like tater tots.
How to make balsamic-soy-marinated tofu
Ingredients
- ¾ cup store-bought balsamic vinaigrette (or equal parts balsamic vinegar and olive oil)
- 3 to 4 Tbsp. soy sauce or tamari (depending on how salty the dressing is)
- 3 minced garlic cloves (or a heavy sprinkle of garlic powder or onion powder)
- A spoonful of herbs, such as dried Italian seasoning or parsley, or fresh cilantro (optional)
- A splash of maple syrup or a dab of brown sugar (optional)
- 1 (14- to 16-oz.) package of extra-firm tofu
Method
- In an airtight container, stir together your marinade ingredients: ¾ cup store-bought balsamic vinaigrette (or equal parts balsamic vinegar and olive oil), 3–4 Tbsp. soy sauce or tamari (depending on how salty the dressing is), and 3 minced garlic cloves (or a heavy sprinkle of garlic powder or onion powder). Feel free to add a spoonful of herbs, such as dried Italian seasoning or fresh cilantro, and a splash of maple syrup or a dab of brown sugar if you prefer a sweeter marinade.
- Drain 1 (14- to 16-oz.) package of extra-firm tofu. (Do not substitute something softer like silken tofu—it’s too fragile here.) If you have a tofu press, feel free to use it, but there’s no need to press tofu here; just bundle it in a clean kitchen towel or paper towels, and gently squeeze it to get rid of excess water. Use your hands to break the block of tofu into craggy hunks (about the size of strawberries). Or grab a cutting board and cut it into slices or cubes if you prefer a uniform shape.
- Drop the tofu pieces into the marinade and gently stir to coat. Cover with plastic wrap or a lid, then refrigerate for 12–48 hours. (The smaller the tofu pieces, the less total time you’ll need to marinate.) The top of the tofu might poke out of the marinade, so give it a shake every so often to make sure each piece is thoroughly soaked.
- When you’re ready to eat, preheat the oven to 375°F. Use a fork or slotted spoon to transfer the marinated tofu to a baking sheet. For easier cleanup, you can line the pan with parchment paper, but it works either way. (Save that leftover marinade to dress salads.) Evenly spread out the tofu pieces. Bake for 30–45 minutes, shuffling the mixture halfway through for even cooking, until the tofu is deeply golden brown.
- To reheat leftover tofu, pan fry it over medium to medium-high heat in your favorite cast iron, toss it in an air fryer, or zap it in the microwave.