This Pineapple Glazed Tofu Roast bakes marinated tofu with a sweet and sticky pineapple glaze on top. It’s an easy holiday main dish inspired by classic pineapple glazed ham!
Make it a holiday meal to remember by adding my Mushroom Wellington, Vegan Tater Tot Casserole, and Vegan Cornbread Stuffing recipes to the menu as well.
After making my seitan-based Vegan Ham Roast almost every year for Christmas, I wanted to change things up a bit. This Pineapple Glazed Tofu Roast is similar but uses marinated tofu instead of seitan made from scratch. It’s easy to make and uses simple, everyday ingredients!
There are a few steps involved in making a tofu roast, but I promise they’re all easy to follow. Just marinate the tofu, bake until it’s tender, then top it with the tangy pineapple glaze. You’ll bake it one more time before it’s ready to enjoy.
It’s a perfect main dish for Christmas, Easter, or any special occasion! I especially love serving the sticky-sweet slices with my Scalloped Potatoes and my Vegan Stuffed Mushrooms on the side.
Why this tofu ham roast is a must-try
- Holiday show-stopper – Your holiday plate loaded with Creamy Mashed Potatoes, Vegan Stuffing, and Vegan Turkey Roast just won’t be complete without a few slices of tofu roast on there!
- The best glaze – The pineapple glaze is the true star of this tofu ham recipe. It’s sticky, tangy, sweet, and spiced with warm cinnamon. I won’t say the tofu is a dead ringer for real ham roast, but the glaze sure gives it the same charm.
- Simple ingredients – The tofu, tofu marinade, and pineapple glaze all come together using easy-to-find and affordable ingredients.
How to make a pineapple glazed tofu roast
Find the complete recipe with measurements in the recipe card below.
After pressing the tofu, score the blocks in a diamond pattern. Place them in a rectangular storage container and pour the marinade over the top.
Seal the lid on top, transfer to the fridge, and let the tofu marinate for several hours. Shake the container every 30 minutes or so to help the marinade coat the tofu.
Place the marinated tofu blocks in a baking dish and place a clove at the tip of each diamond. Bake the tofu.
Meanwhile, prepare the glaze by stirring the pineapple, pineapple juice, cinnamon, and brown sugar together in a pot. Heat to a boil, then lower the heat and simmer until it reduces by about half. Remove from the heat and stir in the butter.
Remove the tofu hams from the oven, carefully remove the whole cloves, and pour the pineapple glaze over the top. Bake the tofu once more.
Transfer the tofu ham to a serving dish and serve warm. Enjoy!
Decorate the vegan roast
For a true show-stopping main dish, decorate the tofu ham roast with pineapple rings and maraschino cherries!
Frequently asked questions
I recommend marinating the tofu blocks for at least 2 hours. But, as I mentioned in my Marinated Tofu recipe, you should be fine to marinate the tofu for up to 2 days.
Scoring, or making a cross-hatch pattern on the top of the tofu blocks, adds more surface area for the marinade and glaze. Without it, these flavor boosters wouldn’t have an easy time soaking into the tofu.
You’ll pour the glaze over the tofu before baking it in the oven for the second time. This gives it a chance to soak into the sliced tofu.
You can use black peppercorns instead or omit them from the recipe.
I only tested the glaze with brown sugar, but an equal amount of maple syrup might work as a substitute. Let me know if you try it!
No, but it’s easy to make gluten-free by swapping the soy sauce in the marinade for tamari.
I personally think the tofu ham is best when it’s served hot out of the oven. If you really need to save some time, prepare the tofu as normal and bake it just once. That way, all that’s left to do is add the glaze and finish baking it right before serving.
Pineapple Glazed Tofu Roast
Ingredients
Tofu + Marinade
- (2) 14.5 ounce blocks extra-firm tofu
- 1/2 cup low-sodium soy sauce
- 1/2 cup pure maple syrup
- 2 teaspoons paprika
- 1 tablespoon onion powder
- 1 teaspoon liquid smoke optional
- about 30 whole cloves
Pineapple Glaze
- 1 cup finely chopped fresh pineapple
- 1 cup pineapple juice
- 1/2 teaspoon ground cinnamon
- 3/4 cup lightly packed brown sugar
- 1 tablespoon vegan butter
Instructions
- Press the tofu: Wrap the blocks of tofu in paper towels. Place a plate or pan on top of the wrapped tofu, and put a heavy pot on top of that. Let the tofu press for 30 minutes.
- Score the tofu: Pat the tofu blocks dry and place in a rectangular storage container or similar dish it can marinate in. Use a sharp knife to score a diamond pattern in the tofu, with 1/2 inch deep diagonal cuts (see photos in post for reference).
- Marinate: In a medium bowl, whisk together the soy sauce, maple syrup, paprika, onion powder and liquid smoke. Pour over the tofu in the container and make sure it coats all of the tofu. Put the lid on or cover and let marinate for at least 2 hours if possible in the refrigerator. Shake it up every 30 minutes or so if possible so the marinade gets all over the tofu.
- Prepare oven and pan: Preheat the oven to 375 degrees F and line a 9×9 inch baking dish with parchment paper.
- Bake tofu: Remove the tofu blocks from the marinade and place in the baking dish. Place a clove at the tip of each diamond. Bake for 1 hour in the center rack of the oven.
- While the tofu bakes, prepare the glaze: Add the pineapple, pineapple juice, cinnamon and brown sugar to a small-medium pot and stir. Bring the glaze to a boil on high heat, then lower the heat and simmer for 10-20 minutes, until it reduces by about half and thickens a bit. It should be like a syrup. Remove from heat and stir in the vegan butter.
- Second bake with the glaze: Remove the tofu hams from the oven. Carefully remove all the whole cloves using small tongs or a fork (or remove the cloves right before serving). Pour the pineapple glaze over the top. Return to the oven for an additional 20-25minutes.
- Serve: Transfer to a serving dish if desired and serve warm.
Notes
- Gluten free – Use gluten free tamari instead of soy sauce.
- Want it less sweet? Use less pure maple syrup in the marinade.
Really yummy! The roast is a “showstopper” right from the oven. I was taking it to a gathering where I was the only one eating it, so I sliced it before I went. if making for only myself again, I would probably slice or cube the tofu to get more surface area for the marinade and glaze. But you have the opportunity to present the roast at the table, it’s a beautiful and delicious centerpiece for your meal.
To clarify, does “about 30 whole cloves” mean garlic cloves, or, is that a typo?
~Thanks
No, not garlic. This is referring to the spice: whole cloves. Not powdered dry cloves, but the whole kind of cloves. If you google it you will find more information, but that’s what I’m placing in the tofu roasts for more flavor.
Nora I just love you so much and over the last 8 years of my vegan journey your recipes have always stood out as the most delicious and most dependable and I’m so grateful for you. 🙏 you really are the best!!!
Thank you Christine! You’re so kind. I appreciate your encouragement so much!
Could you use a little smoked paprika instead of liquid smoke?
Yes, you can. Enjoy!