Pineapple Glazed Tofu Ham

4.76 from 57 votes

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!

Prep Time1 40

Cook Time1 15

Total Time2 55

Course: Dinner

Cuisine: American

Diet: Vegan

Servings: servings

Calories: 208kcal

Author: Toni Okamoto

Equipment

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.

Nutrition