Pineapple Glazed Tofu
Here's another amazing tofu recipe, and this one is very special. This Pineapple Glazed Tofu is sweet and smoky in flavor, and a real treat once you get the hang of how to make it. It’s our take on a Pineapple Glazed Ham, and your guests will love it! The juices of the pineapple and the sweetness of the sugar caramelize and create a super delicious crust. Don't be deterred by the idea of pineapple in your tofu, we can assure you that it is a divine combination!
This Pineapple Glazed Tofu Is:
- An easy tofu marinade.
- Plant-based and vegan.
- Great for special occasions such as Christmas or New Year!
Pineapple Magic
Pineapple is a water-rich and delicious tropical fruit that happens to look like a pine cone, therefore its name. But the fun doesn’t end there, this incredible fruit has so many incredible health benefits that you’ll be stocking up next time they’re on sale! They are packed with essential vitamins like A, K, calcium, phosphorus, and zinc, and their Vitamin C content is high enough to meet our daily requirements with only one cup.
Our favorite pineapple trait? They contain a natural digestive enzyme, called Bromelain, which breaks proteins and makes them easily digestible. This is why pairing this fruit with protein is a good idea.
Another amazing idea? Add frozen or fresh pineapple to your green smoothies - it will add amazing freshness and sweetness!
How to Press Your Tofu
If you’re new to tofu, or simply are new to the simple science of pressing it, we are here to help. Why do we recommend pressing your tofu? When it comes to firm (or extra firm) tofu, the less water content it has, the better. If our goal is to achieve a certain “meaty” texture, the dryer the better.
The question is, how to press your tofu? In the instructions in the recipe below, you’ll find the simpler no fancy equipment needed version of the process but you can purchase many affordable tofu pressing devices to make the process a bit more seamless, and (let’s face it) less messy. Here's a helpful guide that covers the ins and outs of it!
The Ingredients and Substitutes:
For the tofu:
- Extra Firm Tofu: 2 (16-ounce) packages, drained (choose the firmest tofu for the best texture)
- Cloves: 2 whole
- Soy Sauce: ½ cup (adds a savory dimension)
- Hickory Liquid Smoke: 1 teaspoon
- Garlic Powder: ½ teaspoon
- Pineapple Juice: 2 tablespoons
For the glaze:
- Pineapple Juice: ¼ cup of the reserved juice
- Brown Sugar: ¼ cup
- Cinnamon: just a pinch
Tofu topping:
- Pineapple Rings: 4
- Maraschino Cherries: 5
How to Make Pineapple Glazed Tofu?
Keep scrolling to the recipe card for the complete list of ingredients and recipe instructions!
- Begin by wrapping the drained tofu blocks individually in clean hand towels and stack some books on each of them for 10 minutes. For extra weight, I also take my 8-pound dumbbells and place them on each stack of tofu and books. After 10 minutes, change the towels and continue pressing them for another 30 minutes.
- Next, while the tofu is being pressed, place the soy sauce, liquid smoke, and garlic powder in a bowl and whisk together.
- Then, after 30 minutes have passed, place the tofu blocks side-by-side in a rectangular storage container and score the tofu by making ½-inch deep diagonal cuts that create a diamond pattern. At the tip of each diamond, stick in 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.
- Next, while the tofu is baking, prepare the glaze by mixing the pineapple juice from the can, brown sugar, and a 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.
Tips for a Delicious Pineapple Glazed Tofu
- Make sure you allow the tofu to sit in the marinade so it has time to soak up all of the flavors.
- Use any extra marinade as a glaze over your meal.
- Store any leftovers in an airtight container for up to 7 days.
- Use tamari instead of soy sauce for a gluten-free version of pineapple glazed tofu.
What Should I Serve with Pineapple Glazed Tofu?
Pineapple glazed tofu is a delicious vegan dish that is perfect for a weeknight or weekend meal. Serve this tofu over rice, sweet potatoes, sauteed veggies, your favorite side dish, or simply by itself!
Let us know if you tried it out and if this Pineapple Glazed Tofu surprised you or your loved ones!
More Tofu Recipes You’ll Love
- Shiitake Asparagus Tofu Stir-fry
- Tofu with Peanut Sauce
- Sweet & Salty Tofu Bites
- Super Simple Air Fried Tofu
Photos by Alfonso Revilla
Pineapple Glazed Tofu
Equipment
Ingredients
For the tofu:
- 2 16-ounce packages of extra firm tofu, drained
- 2 whole cloves
- ½ cup of soy sauce
- 1 teaspoon of hickory liquid smoke
- ½ teaspoon of garlic powder
- 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
- Wrap the drained tofu blocks individually in clean hand towels and stack some books on each of them for 10 minutes. For extra weight, I also take my 8-pound dumbbells and place them on each stack of tofu and books. After 10 minutes, change the towels and continue pressing them for another 30 minutes.
- While the tofu is being pressed, place the soy sauce, liquid smoke, and garlic powder 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 ½-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 pineapple juice from the can, brown sugar, and a 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
- Make sure you allow the tofu to sit in the marinade so it has time to soak up all of the flavors.
- Use any extra marinade as a glaze over your meal.
- Store any leftovers in an airtight container for up to 7 days.
- Use tamari instead of soy sauce for a gluten-free version of pineapple glazed tofu.
Nutrition
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About Toni
Welcome to Plant-Based on a Budget! Here you’ll find affordable and easy-to-make recipes, and an inclusive, supportive approach to plant-based eating.
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