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Transform brown sugar pineapple glazed ham into a vegan holiday centerpiece with this simple pineapple glazed tofu ham recipe. It comes with a smoky soy pineapple marinade, a brown sugar glaze, whole cloves, and a pineapple and maraschino cherry topping!
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Table of contents
Sweet Smoky Pineapple Glazed Tofu Ham Roast
Glazed ham roast is a holiday tradition in households all over America (and elsewhere). Now, vegans and other non-meat-eaters alike can get in on the action with this simple sweet, and smoky pineapple-glazed tofu ham roast recipe.
The neutral flavor of tofu is a perfect blank canvas to transform when marinated, baked, and glazed into a delicious sweet and smoky brown sugar pineapple glazed ham substitute. It may not be an exact match, but it’s loaded with all the familiar flavors like pineapple juice, brown sugar, garlic, soy sauce, and liquid smoke (for smokiness) for a truly satisfying alternative.
Plus, like its meaty counterpart, this sweet and smoky glazed tofu ham (aka pineapple tofu) is a fancy-looking, show-stopping holiday centerpiece, perfect for Thanksgiving, Easter, Christmas, and any vegan roast dinner. Best of all, it’s really simple to make!
Table of Contents
The Ingredients and Substitutes
Make this sweet and smoky glazed tofu ham with 10 simple and inexpensive ingredients, most of them straight from your pantry.
The Soy Pineapple Marinade:
- Tofu: Use extra-firm tofu for the best texture. It will need to be drained and pressed like I share in this guide to pressing tofu. You can use smoked tofu for extra smokiness.
You could also make this vegan holiday ham recipe with seitan.
- Soy sauce: Use regular or a reduced-sodium option. Use tamari/ coconut aminos if gluten-free.
- Liquid smoke: I use hickory liquid smoke. Just a small amount helps to mimic the smokiness of ham.
- Garlic powder: Use fresh minced garlic, if preferred.
- Pineapple juice: Use fresh or bottled pineapple juice (or the juice from canned pineapple rings) for this pineapple tofu.
- Cloves: Use whole cloves (the spice, not garlic cloves). These add a subtle aromatic flavor.
The Pineapple Glaze:
- Pineapple juice: Same notes as above.
- Brown sugar: This creates a gorgeous, caramel-like flavor. Use less refined coconut sugar or even maple syrup if preferred.
- Cinnamon: Just a pinch for warm depth.
The Toppings (Optional):
- Pineapple: Make more of a ‘centerpiece’ with pineapple rings (fresh or canned).
- Maraschino cherries: (Optional) Just a few of these super-sweet cherries emulate the classic pineapple glazed ham aesthetic.
How to Add More Flavor to Pineapple Glazed Tofu Roast?
- Mustard: A small amount of Dijon mustard adds subtle tangy depth and heat.
- Ginger: Add a pinch to the simple tofu marinade for extra warmth and spice.
- Smoked paprika: For extra smokiness in the marinade.
- Orange zest: (or lemon zest) For a subtle citrus flavor.
- Cayenne pepper/chili flakes: Add to the glaze for a sweet and spicy flavor.
- Thyme: Press a little into the tofu (similar to the cloves) for herby, aromatic flavor.
- Vegan ham flavoring: A little in the marinade will add more ‘ham’ flavor to the tofu roast.
How To Make Pineapple Glazed Tofu Roast
Keep scrolling to the recipe card for the complete list of ingredients and recipe instructions.
- First, press the tofu for a minimum of 30 minutes.
- Meanwhile, combine all the soy pineapple marinade ingredients (minus the cloves) in a large rectangular storage container/dish and mix well.
- When the tofu is pressed, make ½-inch deep (and about ½-inch apart) diagonal crisscross cuts to form a diamond pattern over the top, and carefully press a clove into the tip of the diamonds, using 12 per block of tofu.
- Transfer the blocks of tofu to the container and press it into the marinade on both sides. Add a lid, shake, and let it marinate for 30 minutes. Then, shake it once more (or flip it over) and marinate for a further 15 minutes minimum. While the tofu marinates, combine the glaze ingredients in a small bowl and mix well.
Alternatively, place the tofu in Ziplock/Stasher bags with the marinade and shake. Flip the bag every now and then. You can leave it to marinate overnight, too.
- Meanwhile, preheat the oven to 390 degrees F (200 degrees C). Next, transfer the pineapple tofu to an oven-safe dish and bake for 45 minutes until deep brown.
It’s a good idea to check on it occasionally from 30 minutes onwards, to avoid burning.
If the sugar isn’t melting, optionally transfer it to a saucepan to simmer.
- After 45 minutes, add the pineapple rings and cherries to the top of the tofu blocks, then brush over half the glaze (using a basting brush).
- Continue to bake for 30 more minutes, then remove the tofu from the oven, brush over the remaining glaze, remove the cloves, and serve. Enjoy!
Optionally, reduce the remaining glaze on the stovetop for a few minutes first so it thickens slightly and becomes glossy.
Recipe Notes and Tips
- Press the tofu: This will improve the texture, eliminate excess liquid, and allow the pineapple marinade to infuse deeper.
- Marinate longer when possible: The minimum marination time is 45-60 minutes, but it will taste even better when left overnight.
- Score the tofu: Don’t skip this step, as it allows the soy pineapple marinade to penetrate deeper into the tofu.
- Don’t eat the cloves: These will infuse the vegan glazed ham with aromatic flavor and are a nice decoration, but shouldn’t be eaten.
FAQs
Yes! You can marinate the tofu in the fridge overnight or up to 2 days ahead, shaking or flipping it now and then. You can also bake it a day ahead, store it in an airtight container in the fridge, and reheat it in the oven or microwave before serving.
For a holiday spread, I love it with mashed potatoes, roasted veggies, green bean casserole, cranberry sauce, and dinner rolls. For an everyday dinner, it’s great with rice or quinoa and some sautéed greens.
Leftovers keep in an airtight container in the fridge for 5 to 7 days. Slice them for holiday sandwiches and wraps, or dice them into a pineapple fried rice. Reheat in the microwave or oven.
Yes, you could use orange juice or mango juice instead. If you use mango juice, add a splash of lemon or lime juice for more tangy depth.
Yes, if you like. Frozen, thawed, then pressed tofu has a spongier, meatier texture and soaks up marinades even better. It just comes down to personal taste.
Serving Suggestions
This tofu glazed ham is the perfect holiday show-stopping centerpiece for any special occasion alongside all your favorite sides, including:
- Potatoes (vegan mashed potatoes, vegan scalloped potatoes, rosemary roasted potatoes)
- Roasted vegetables (glazed carrots, caramelized Brussels sprouts, sauteed asparagus, etc.)
- Vegan green bean casserole
- Cornbread stuffing with fresh herbs
- Creamed spinach
- Cranberry sauce
- Fluffy vegan dinner rolls, vegan cornbread, or vegan biscuits
- Vegan gravy
You can also use leftover tofu ham in holiday sandwiches and wraps, in a pineapple fried rice, and more.
Storage Instructions
Leave the glazed tofu to cool, then store any leftovers in an airtight container in the fridge for 5-7 days. I’m using this one in the photo below, and I use these labels for all leftovers.
If the tofu wasn’t frozen before, you can also freeze it (minus the pineapple and cherry toppings) for up to 3 months. The texture will change once thawed.
You can reheat the tofu roast in a microwave or in the oven.
More Easy Tofu Recipes
Vegan Dinners
Easy Lemon Basil Tofu
Vegan Dinners
Stir Fried Veggies With Tofu
Vegan Dinners
Tofu Fillets with Tomato Herb Pan Sauce
Vegan Dinners
Sweet and Spicy Tofu
If you tried this pineapple glazed tofu ham or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks!
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Pineapple Glazed Tofu Ham
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Ingredients
For the tofu:
- 2 16-ounce packages (454 g each) extra firm tofu drained and pressed
- ½ cup (120 ml) soy sauce
- 1 teaspoon (5 ml) liquid smoke hickory
- ½ teaspoon garlic powder
- 2 Tablespoons (30 ml) pineapple juice
- 24 whole cloves the spice, not garlic cloves
For the glaze:
- ¼ cup (60 ml) pineapple juice reserved
- ¼ cup (37 g) brown sugar
- pinch cinnamon
Tofu topping:
- 4 pineapple rings fresh or canned
- 5 maraschino cherries
Instructions
- Press the tofu for at least 30 minutes.
- While the tofu presses, whisk the soy sauce, liquid smoke, garlic powder, and 2 Tablespoons of pineapple juice together in a bowl.
- Place the pressed tofu blocks side by side in a rectangular storage container.
- Score the top of each block with ½-inch deep diagonal cuts to make a diamond pattern.
- Press a whole clove into the tip of each diamond, using about 12 cloves per block.
- Pour the marinade over the tofu.
- Cover the container, shake gently, and marinate for 30 minutes.
- Shake or flip the tofu and marinate for at least 15 more minutes.
- Preheat the oven to 390 degrees F (200 degrees C).
- Transfer the tofu to an oven-safe baking dish and bake for 45 minutes, checking every 10 to 15 minutes so it doesn’t burn.
- While the tofu bakes, mix the ¼ cup of pineapple juice, brown sugar, and cinnamon in a small bowl to make the glaze.
- Take the tofu out of the oven and top it with the pineapple rings and maraschino cherries.
- Brush half of the glaze over the tofu with a basting brush.
- Return the tofu to the oven and bake for 30 more minutes.
- Brush the remaining glaze over the tofu.
- Remove the cloves and serve.
Notes
- Press the tofu well. It improves the texture, removes extra liquid, and helps the marinade soak in.
- Marinate for at least 45 minutes, or overnight for the best flavor.
- Don’t skip scoring the tofu, since it lets the marinade soak in deeper.
- Remove the cloves before eating. They add aromatic flavor and look pretty, but they aren’t meant to be eaten.
- Store leftovers in an airtight container in the fridge for 5 to 7 days.
I’m a little confused because the recipe says cook time is an hour, but in the instructions, it says to bake for 45 minutes, then add half the glaze, bake for another 30 minutes, then remove and add the rest of the glaze. So it is total cook time 1 hour 15 minutes, is that correct? Just want to make sure I am not reading this incorrectly.
Hi! Thanks so much for catching that. You are correct and the recipe will be updated. Thanks so much and hope you enjoy the recipe 🙂
Awesome!
Hope you enjoy the recipe if you try it out 🙂 It’s a tasty one!
I just need some clarification. When you say cloves, are you talking about the aromatic cloves or garlic cloves?
Hi Sarah, thanks so much for your question! In this recipe, I mean the aromatic cloves (the spice) rather than garlic cloves. I really appreciate you reaching out!
Could this be cooked in an air fryer?
Hi C,
Great question! I haven’t tried cooking the Pineapple Glazed Tofu Ham in an air fryer yet, but I imagine it could work with a few adjustments. I’d recommend lowering the temperature slightly and checking on it frequently to avoid overcooking. If you try it out, I’d love to hear how it turns out!
This looks great! What would you recommend serving with it?
Hi there,
Thank you! I love serving the Pineapple Glazed Tofu Ham with mashed potatoes, roasted veggies, or even a simple side salad. It also pairs really well with rice or quinoa and some sautéed greens for a more everyday kind of meal.
Let me know what you end up trying it with!
This Pineapple Glazed Tofu Ham is so savory and smells fantastic. Great holiday recipe!
Right?! So festive and delicious!
thank you Toni, excellent flavor 😋 I only had ground cloves so added 1/8 tsp to marinade… could maybe add a little more, not sure if 1/4tsp would be too much.
accidentally used 3 smaller minced garlic cloves instead of garlic powder in marinade… worked well!
used firm tofu, couldn’t find extra firm, definitely think extra firm would have best texture
I scored both the top and bottom of the tofu block… love this recipe
So glad you enjoyed the recipe! It’s a yummy one!
Clove of what?! Garlic?
The spice clove 🙂