One answer is the balsamic-soy tofu marinade at Carlucci’s Italian bakery in Salt Lake City. The soy sauce seasons the tofu to its core, while balsamic vinaigrette adds acidity, richness, and just enough sweetness. 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. 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.