Smokey Glazed Tofu
Delicious vegan Christmas ham made using tofu coated in a sticky brown sugar glaze with mustard, garlic, and a hint of cinnamon.
Ingredients (serves 2):
For the tofu:
- 1 block organic smoked tofu, drained and pressed
- 3 tablespoons soy sauce
- ½ teaspoon liquid smoke or smoked paprika
- 20 - 30 whole cloves
- sliced orange or pineapple (optional)
For the glaze:
- ¼ cup brown sugar
- 2 tablespoons dairy-free butter
- 2 tablespoons water
- 1 tablespoon Dijon mustard
- 4 cloves garlic, minced
- ⅛ teaspoon ground cinnamon
Press the tofu for 30 minutes to 1 hour using a tofu press or by placing a heavy book on top of it. Squeezing out excess water helps the tofu soak up more of the marinade. Once pressed, use a knife to score a diamond pattern on top of the tofu.
Add the soy sauce and liquid smoke to a ziplock bag, then add the tofu and let it marinade for 1 hour or overnight in the fridge (turn it over every so often to ensure both sides get marinated).
Preheat your oven to 200C. Place the marinated tofu on a baking dish (on top of sliced oranges or pineapple). Poke whole cloves into the centre of each diamond. Bake for 50 - 60 minutes until the tofu is a dark golden brown.
For the glaze: add the brown sugar, vegan butter, water, mustard, garlic, and cinnamon to a pot over medium-high heat. Bring to a simmer while whisking for about 2 minutes and then pour over the tofu and bake for another 10-15 min until you see the glaze bubbling.
Serve with roast veggies and roast potato.
- Robyn Horwitz