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overhead view of a pineapple glaze being poured over a tofu ham roast in a parchment-lined baking dish.
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5 stars (2 ratings)

Pineapple Glazed Tofu Roast

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!
Prep Time40 minutes
Cook Time1 hour 30 minutes
Marinating time2 hours
Total Time4 hours 10 minutes
Course: Main Course
Cuisine: American
Servings: 6 servings
Calories: 316kcal
Author: Nora Taylor

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
US Customary - Metric

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 9x9 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

  1. Gluten free - Use gluten free tamari instead of soy sauce.
  2. Want it less sweet? Use less pure maple syrup in the marinade.

Nutrition

Serving: 1of 6 servings | Calories: 316kcal | Carbohydrates: 50g | Protein: 14g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Sodium: 416mg | Potassium: 213mg | Fiber: 2g | Sugar: 42g | Vitamin A: 436IU | Vitamin C: 17mg | Calcium: 228mg | Iron: 2mg