A cult-favorite tofu sandwich at Carlucci’s Italian bakery in Salt Lake City has stayed on the menu for more than 20 years, even after the bakery has tried to swap it out for other vegetarian options. According to the report, customers have pushed back every time, making the marinated tofu a fixture rather than a temporary special.
The appeal starts with a simple marinade built from balsamic vinaigrette, soy sauce, and garlic. The bakery also adds a house-made balsamic dressing, then lets extra-firm tofu soak for a couple of days. The result is tofu with a savory, tangy flavor and browned edges, while the center stays soft and tender. It’s served in a sandwich with vegetables and mozzarella, but the tofu itself is what keeps fans coming back.
The article notes that the same tofu works well in more than one format. It can be added to salads, grain bowls, noodles, tacos, or stir-fries, and the leftover marinade can be used as a dressing. For a home-cook version, the recipe swaps in store-bought balsamic vinaigrette and shortens the marinating time to fit a busy schedule.
To make it, the tofu is drained, gently squeezed to remove excess water, then broken into rough chunks or cut into more even pieces before being coated in the marinade. After refrigerating for 12 to 48 hours, it’s baked at 375°F until deeply golden brown. The recipe yields 2 to 4 servings and takes about 15 minutes of active time, plus marinating.
Source: bonappetit.com
