The 3-Ingredient Tofu Marinade Behind a 20-Year Cult Favorite

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 tofuIngredients¾ 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 tofuMethodIn 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.My best tofu tipsBecause tofu has a relatively mild flavor, marinating seasons it throughout. Extra-firm tofu is especially well suited because it absorbs flavor while holding its shape during cooking.What is the best tofu for marinating?Extra-firm tofu is the best choice because it holds its shape during a long marinade and browns beautifully in the oven. Firm tofu will also work, though it’s slightly more delicate. Avoid soft or silken tofu, which are too fragile for this recipe.Tofu can be bamboozling to buy. Here's what you need to know.Should you press tofu before marinating it?For this recipe, there’s no need. If you have a tofu press, you can use it, but squeezing the tofu of excess water by hand works great. Read more:In many recipes—crispy tofu nuggets, for example—you can skip this lengthy step.Why tear tofu instead of cutting it?It’s faster and produces tastier tofu. By tearing it, you create ragged edges that brown and crisp better. The craggy exterior means there’s more surface area for the marinade to soak in, and the cooked tofu will cling to more sauce than if it were sliced.How long should tofu marinate?This recipe is designed for an overnight marinade, but the ideal marinating time depends on the size of your tofu pieces. Smaller pieces absorb flavor more quickly than large slabs.30 minutes: Enough time for small cubes or torn pieces to pick up noticeable flavor.12 hours: Ideal for deeply seasoned tofu with the best balance of flavor and texture.Up to 48 hours: Safe for extra-firm tofu and great for maximum flavor. Beyond that, the tofu’s texture can begin to soften.How to cook marinated tofuIn the oven: Preheat the oven to 375°F. Use a fork or slotted spoon to transfer the marinated tofu to a baking sheet, letting any excess marinade drip off. (Save the remaining marinade for salads if you’d like.) Bake for 30–45 minutes, turning the tofu halfway through, until deeply browned around the edges.In an air fryer: Arrange the marinated tofu in a single layer in the air fryer basket. Air fry at 375°F for 15–20 minutes, shaking the basket halfway through, until the tofu is browned and crisp around the edges.In a skillet: Heat a thin layer of oil in a large skillet over medium-high heat. Cook the tofu, turning occasionally, until browned and crisp on multiple sides.How to store marinated tofuUncooked: Store the tofu submerged in the marinade in an airtight container in the refrigerator up to 48 hours.Cooked: Refrigerate cooked marinated tofu in an airtight container for 3 to 5 days. Reheat in a skillet, oven, or air fryer to restore its browned exterior, or microwave if speed is your priority.Yes. Freezing tofu before marinating changes its texture, making it denser, spongier, and especially good at absorbing flavorful marinades. If you enjoy a chewier bite, frozen-and-thawed tofu is an excellent option for this recipe.How to use marinated tofuThis balsamic-soy tofu is just as good for meal prep as it is for sandwiches. Try it:Layered into sandwiches or wrapsAdded to grain bowls or rice bowlsTossed into green salads or pasta saladsPiled over noodlesFolded into stir-friesStuffed into tacos or lettuce wrapsLooking for more ideas? Check out our collection: