Italian Marinated Tofu: A Taste of Sunshine and Simplicity

There are certain flavors that transport me instantly, whisking me away to sun-drenched piazzas and bustling trattorias. This Italian Marinated Tofu is one of those dishes for me. While the original inspiration comes from Isa Moskowitz’s incredible “Vegan With A Vengeance,” I’ve found myself returning to this marinade time and again, not just for its versatility, but for the way it transforms humble tofu into something truly special. I remember making it on a crisp autumn afternoon, the aroma of basil and oregano filling my kitchen, and thinking how perfectly it would pair with a simple green salad and a glass of crisp white wine. It’s a dish that feels both rustic and refined, proof that plant-based cooking can be deeply satisfying and bursting with authentic flavor.

Recipe Overview

• Prep Time: 30 minutes (plus optional marinating time)
• Cook Time: 15 minutes
• Total Time: 45 minutes
• Servings: 4
• Yield: 4 lettuce wraps (or as a side dish for more)
• Dietary Type: Vegan, Dairy-Free

Ingredients

• 1/2 cup white wine
• 2 tablespoons olive oil (Extra Virgin if you have it)
• 2 tablespoons balsamic vinegar
• 2 tablespoons Bragg’s Liquid Aminos (or Tamari for gluten-free)
• 2 garlic cloves, minced
• 4 fresh basil leaves, torn into small pieces
• 1 teaspoon dried dill
• 1 teaspoon dried oregano
• 1 lb firm tofu, about half a block, cut into small squares (The original recipe calls for a full pound of tofu, but this quantity is adjusted for a more concentrated flavor in the marinade. You can certainly use a full pound if you prefer.)

Equipment Needed

• Shallow bowl or dish for marinating
• Whisk
• Medium skillet
• Spatula

Instructions

1. In a shallow bowl or dish, combine the white wine, olive oil, balsamic vinegar, and Bragg’s Liquid Aminos (or Tamari). Add the minced garlic, torn basil leaves, dried dill, and dried oregano. Whisk everything together lightly to combine the marinade ingredients.
2. Carefully place the tofu squares into the marinade. Gently swish them around to ensure they are well-coated.
3. Cover the bowl and let the tofu marinate at room temperature for 30 minutes.
4. After 30 minutes, flip the tofu squares to expose the other side to the marinade. Let them marinate for another 30 minutes. For a more intense flavor, you can extend this marinating time, even overnight in the refrigerator, though be aware that prolonged marinating might alter the tofu’s texture slightly.
5. When you’re ready to cook, heat a medium skillet over high heat. Add a small amount of olive oil and swirl it to coat the bottom of the skillet.
6. Carefully pour the marinade into the hot skillet. Let it begin to heat up.
7. Using a spatula, gently place the marinated tofu squares into the skillet. At this point, the tofu should have started to take on a slightly golden hue, moving away from its initial milky white color.
8. Using your spatula, squish and cut the tofu into smaller pieces directly in the skillet. This helps the tofu absorb more of the marinade and creates desirable crispy edges.
9. Cook, stirring occasionally, for about 15 minutes, or until the marinade has largely evaporated, leaving a rich glaze on the tofu.
10. If you desire a crispier and drier tofu, continue to cook, stirring more frequently, until the tofu is golden brown and almost charred in places. The original recipe suggests stopping when the tofu is golden and there’s still a little liquid left in the pan, which yields a wonderfully succulent result.
11. Once cooked to your liking, spoon the Italian Marinated Tofu out onto a plate.

Expert Tips & Tricks

• Tofu Pressing: While not explicitly mentioned in the original recipe, pressing your tofu beforehand can yield an even better texture. Wrap the tofu block in paper towels or a clean kitchen towel and place a heavy object on top for at least 30 minutes to remove excess water. This allows the tofu to better absorb the marinade and achieve a crispier exterior.
• Marinade Magic: Don’t discard the leftover marinade in the pan! It’s packed with flavor. You can either let it reduce with the tofu or, if you’re serving this with rice or pasta, you can add a splash of vegetable broth and simmer it briefly to create a quick sauce.
• Flavor Boost: For an extra layer of Italian flair, consider adding a pinch of red pepper flakes to the marinade for a touch of heat, or a sprig of fresh rosemary when you add the basil.

Serving & Storage Suggestions

This Italian Marinated Tofu is incredibly versatile. It’s delicious served as is, allowing the bright, herbaceous flavors to shine. For a light and refreshing meal, wrap it in lettuce leaves, creating simple, portable wraps. It also makes a fantastic addition to sandwiches, served on crusty bread with your favorite toppings.

Storage: Leftovers can be stored in an airtight container in the refrigerator for 3-4 days. To reheat, you can gently warm it in a skillet over low heat, or enjoy it cold in salads or sandwiches.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	682.1 kcal
Calories from Fat		61%
Total Fat	46.4 g	71%
Saturated Fat	7.7 g	38%
Cholesterol	0 mg	0%
Sodium	66.2 mg	2%
Total Carbohydrate	16.1 g	5%
Dietary Fiber	6.7 g	26%
Sugars	4.1 g	16%
Protein	39.2 g	78%

Note: Nutritional information is an estimate and can vary based on specific ingredients used and portion sizes.

Variations & Substitutions

• Gluten-Free: Ensure you use Tamari instead of Bragg’s Liquid Aminos to keep this recipe gluten-free.
• Herb Variations: While basil, dill, and oregano are classic Italian pairings, feel free to experiment with other Mediterranean herbs like thyme, marjoram, or even a touch of rosemary.
• Spicy Kick: Add a pinch of red pepper flakes to the marinade for a subtle heat.
• Citrus Zest: A little bit of lemon zest added to the marinade can brighten the flavors even further, adding a lovely summery note.

FAQs

Q: Can I marinate the tofu for longer than the suggested time?
A: Yes, you can marinate the tofu for an extended period, even overnight in the refrigerator. This will result in a more intense flavor, but the texture might become slightly softer.

Q: What is the best type of tofu to use for this recipe?
A: Firm tofu is recommended for this recipe. It holds its shape well during marinating and cooking, and develops a pleasing texture.

Q: What can I serve with this Italian Marinated Tofu?
A: This tofu is excellent on its own, in lettuce wraps, or on bread. It also pairs beautifully with a fresh green salad, roasted vegetables, or served alongside pasta or rice.

Q: My marinade evaporated too quickly. What went wrong?
A: If your marinade evaporates too quickly, your heat might be too high. Try reducing the heat slightly and stirring more frequently to ensure the tofu gets a chance to absorb the flavors and develop a nice glaze.

Q: Can I freeze this Italian Marinated Tofu?
A: While freezing is possible, the texture of the tofu might change upon thawing. It’s best enjoyed fresh or stored in the refrigerator.

Final Thoughts

This Italian Marinated Tofu is a testament to the power of simple, fresh ingredients and thoughtful preparation. It’s a dish that proves plant-based eating can be both deeply satisfying and incredibly flavorful. Whether you’re a seasoned vegan cook or just looking for a delicious way to incorporate more plant-based meals into your diet, I encourage you to give this recipe a try. It’s a little taste of Italy, right in your own kitchen. I’d love to hear how you serve it – perhaps with a vibrant pesto pasta or a light lemon-herb salad? Enjoy the journey!