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Transform brown sugar pineapple glazed ham into a vegan holiday centerpiece with this simple pineapple glazed tofu recipe – complete with marinade, glaze, cloves, & pineapple and maraschino cherry topping!
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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!
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The Ingredients and Substitutes
Make this sweet and smoky glazed tofu ham with 10 simple and inexpensive ingredients – most 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: We use Hickory’s 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. 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 citrusy brightness.
- 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 390F/200C. 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 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
Leave the tofu to marinate in the refrigerator for at least 45 minutes or overnight (up to 2 days), shaking/flipping it occasionally.
Yes, you could use orange juice or mango juice instead. Add a splash of lemon or lime juice to the latter for more tangy depth.
Yes, if you like. Frozen, thawed, then pressed tofu has a spongier, ‘meatier’ texture and soaks up marinades even better. Honestly, 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, carmelized Brussels sprouts, sauteed asparagus, etc.)
- Vegan green bean casserole
- Creamed spinach
- Cranberry sauce
- Fluffy vegan dinner rolls, vegan cornbread, or vegan biscuits
- Vegan gravy
You can also use leftover Thanksgiving tofu ham in holiday-themed sandwiches and wraps, for ham and pineapple stir-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.
You could also freeze it (minus the pineapple and cherry toppings) – if the tofu hasn’t been previously frozen – for up to 3 months, but the texture will change upon thawing.
You can reheat the tofu roast in a microwave or in the oven.
More Easy Tofu Recipes
- Thai basil tofu
- Spicy sesame tofu stir-fry
- Tofu fillets with tomato herb sauce
- Spicy and sweet tofu
- Lime tofu with green beans
- Vegan tofu ricotta
- Pan-fried tofu
- Grilled tofu steaks
Photos by Alfonso Revilla
Pineapple Glazed Tofu Ham
Equipment
Ingredients
For the tofu:
- ½ cup of soy sauce
- 1 teaspoon of hickory liquid smoke
- ½ teaspoon of garlic powder
- 2 (16-ounce) packages of extra firm tofu, drained and pressed
- ~24 whole cloves
- 2 tablespoons of pineapple juice
For the glaze:
- ¼ cup of reserved pineapple juice
- ¼ cup of brown sugar
- Pinch of cinnamon
Tofu topping:
- 4 pineapple rings
- 5 maraschino cherries
Instructions
- Place the soy sauce, liquid smoke, garlic powder, and 2 tablespoons of pineapple juice in a bowl and whisk together.
- After 30 minutes has passed, place the tofu blocks side-by-side in a rectangular storage container and score the tofu by making 1/2-inch deep diagonal cuts that create a diamond pattern. At the tip of each diamond, stick a whole clove. Pour the soy sauce mixture, add the lid to the storage container, shake it up. Let it marinate for 30 minutes, shake it again, and allow it to sit for another 15 minutes.
- Preheat the oven to 390 degrees F.
- Transfer the tofu to an oven-safe dish and bake for 45 minutes, checking every 10 to 15 minutes to prevent burning.
- While tofu is baking, prepare the glaze by mixing the reserved pineapple juice, brown sugar, and pinch of cinnamon.
- After 45 minutes, remove from heat and add the pineapple rings and maraschino cherries, as well as half of the glaze using a basting brush and bake for 30 minutes.
- Remove from the oven and use the basting brush to add the remaining glaze before serving.
Notes
- 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.
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 🙂